ANDES MINT CHUNK IRISH OATMEAL COOKIES
The original version of this recipe comes from the cookbook THE IRISH SPIRIT, by Margaret M Johnson. This is my interepetation of her recipe, with the changes and added ingredients that I made. Both my husband and I loved this recipe, however for me, I like them better if they are left refrigerated till hard enough to cut the...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 40m
Number Of Ingredients 12
Steps:
- 1. In my opinion you can not have oatmeal cookies without Raisins and nuts, so I added them to this recipe and they are the best I have had in a long time. The hardest part about this recipe is UNWRAPPING ALL OF THE CANDIES.
- 2. Preheat oven to 350 degrees F. Spray cookie sheet with non stick cooking spray, or use parchment paper, set aside till needed.This is the oat meal that was used in this recipe
- 3. In a large bowl add flour, oatmeal, baking powder, baking soda, & salt then stir to blend. Original recipe said to pulverize mixture in a food processor, but I wanted to keep the texture, and omitted this step.
- 4. In a separate bowl add both sugars and softened butter, and beat till creamy, then add eggs one at a time and beat well after each addition.
- 5. Then add cream liqueur, vanilla & peppermint extract & about 1/3 of flour & beat till blended.
- 6. Add remaining flour mixture in 2 increments,with mixer set to low setting. until all has been added.
- 7. Now add in raisins, nuts and chocolate chunks and stir with a large spoon to mix well.
- 8. Refrigerate till batter is firm. I left batter in fridge till the next morning, then cut dough into large chunk size pieces.
- 9. Place on prepared cookie sheet, and bake in preheated 350 degreeF. oven for 10 to 12 minutes.
- 10. Allow to cool then remove to wire rack to cool completely.
- 11. Serve with cold milk or IRISH COFFEE.
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Jaco van Wyk
[email protected]These cookies are the perfect combination of sweet and minty.
Noe Lopez
[email protected]I'm not a big fan of mint chocolate, but these cookies are surprisingly good.
NAYEON
[email protected]These cookies are perfect for a quick and easy dessert.
Alexcin Pagador
[email protected]I've never had Andes Mint cookies before, but these are amazing! I'll definitely be making them again.
Mahir Saim
[email protected]These cookies are a bit too crumbly for my taste, but they still taste good.
Kimberly Wright
[email protected]I made these cookies for my family and they loved them! They're so easy to make and they taste amazing.
Rethabiile Mandlase
[email protected]These cookies are the perfect holiday treat!
Haseeb Azizi
[email protected]I love the chewy texture of these cookies.
LaFonda Bradford
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
Mahin Khan
[email protected]I had some trouble finding Andes Mint chunks, but I used regular mint chocolate chips instead and they turned out great.
Sheila Baby
[email protected]These cookies are a bit too minty for my taste, but my friends loved them.
Anthony Chamoun
[email protected]I love the way these cookies taste. The mint and chocolate flavors are a perfect match.
Chris Hall
[email protected]These cookies are delicious! The Andes Mint chunks are the perfect touch.
Saroj Mabato
[email protected]I've made these cookies several times and they always turn out great. They're so easy to make and they're always a crowd-pleaser.
Shabnam Iqbal
[email protected]I made these cookies for a party and they were a hit! Everyone loved them.
Special George
[email protected]These cookies are the perfect combination of minty and chocolatey! I love the Andes Mint chunks, they add a great flavor and texture.