Irish Oatmeal Cookies
These Irish Oatmeal Cookies are chewy and packed with nutty flavor from steel cut oats, featuring a rich buttery taste.
Equipment
- Stand Mixer
- cookie scoop
- cookie sheet
- parchment paper
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 7 tablespoons unsalted butter softened at room temperature for 10 minutes
- ⅓ cup white sugar
- ⅓ cup dark or light brown sugar packed
- 1 large egg
- 3 tablespoons Lyle’s golden syrup corn syrup or honey can be substituted but the flavor will be different
- 1 ¾ cups Irish steel-cut oats
- ½ cup toffee bits
Instructions
- Preheat the oven to 350°. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk to combine flour, baking powder, and baking soda.
- In the bowl of a stand mixer, beat butter and sugars until fluffy (about 3 minutes).
- Beat in egg and golden syrup.
- Gradually add flour mixture until incorporated.
- Stir in oats and toffee bits.
- Allow the cookie dough to rest for 10 minutes so that the oats will absorb some moisture.
- Use a cookie scoop to place dough balls at least 2” apart on the prepared baking sheet.
- Bake cookies for 12-15 minutes or until golden brown all over.
- Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
Notes
This recipe calls for steel cut oats for a very chewy, nut-like texture. Substituting old-fashioned oats will create a less nutty texture and less chew. For variety, substitute the toffee bits with dark chocolate chips or golden raisins.
Nutrition
Serving: 1cookieCalories: 116kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 48mgPotassium: 12mgFiber: 1gSugar: 8gVitamin A: 127IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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