Thursday, March 15, 2012
Adult Irish Oatmeal Cookies
From the kitchen of One Perfect Bite...I wanted to include at least one recipe for cookies in the mix I've put together for St. Patrick's Day. These cookies were chosen because they're made with Irish oatmeal and, as a result, have a different texture than most of the oatmeal cookies that I've tried. They are crackly crisp and have a bright citrus flavor thanks to the addition of orange liqueur and zest. I've had a lot of oatmeal cookies in my lifetime and this version, which is adapted from one developed for McCann's Irish Oatmeal, is a favorite of mine. I come from a family that named inanimate objects. The car and fridge and washing machine all had proper names. Back in the day, lots of folks did that, but we carried it a bit further and had a unique cookie jar named Alonzo. Alonzo was a ceramic pig and he stayed on top of the refrigerator long after our appetites for oatmeal cookies had diminished. I think he was kept as a warning and the symbolism was not lost on me. Alonzo faded from memory, but years later I came across a primitive wood carving, a pig, that ended up on top of my refrigerator. He'd be perfect if only he held cookies. Especially these. If you are open to yet another recipe for oatmeal cookies, give this one a try. I think you'll be delighted. Here's the recipe.
Irish Oatmeal Cookies...from the kitchen of One Perfect Bite adapted from an original recipe by McCann's Irish Oatmeal
1/4 cup orange liqueur
3/4 cup raisins
1-1/4 cups softened butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg slightly beaten
1 teaspoon vanilla extract
1-1/2 teaspoons finely grated orange zest
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (optional)
3 cups quick cooking Irish oatmeal (i.e. McCann's)
1/2 cup chopped toasted walnuts
1) Place raisins in a microwave bowl. Add orange liqueur and toss to moisten all raisins. Cover bowl with clear plastic wrap. Microwave on HIGH power for 1 minutes. Remove from oven and let sit,covered, for 30 minutes. Preheat oven to 350 degrees F.
2) Cream butter and both sugars in a large bowl. sugars. Add egg,vanilla extract and orange zest.
3) Combine flour, baking soda, salt and cinnamon. Add to butter mixture. Mix well. Fold in oatmeal, drained raisins and walnuts.
4) Drop rounded tablespoons of batter onto ungreased cookie sheets. Bake for 12 to 15 minutes. Remove from oven and cool on pans for 1 minute before transferring to a wire cooling rack. Yield: 30 to 36 cookies.
One Year Ago Today: Spring Pea Soup with Garlic Cream and Bacon
Two Years Ago Today: Shrimp Risotto