Recipe by Cindy Rose
I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.
Top Review by scb1120
I made this several years ago for a bunch of foodies. Everyone LOVED it! & the cookies were awesome all by themselves! I was so glad the recipe made extra. I looked for this recipe because I want to make it again this year for my dad's new wife. It is sure to be a treat!
- 3⁄4 cup unsalted butter
- 2 1⁄2 cups rolled oats
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 cup whipping cream, well chilled
- 2 tablespoons light brown sugar, free of lumps
- 1 tablespoon confectioners' sugar
- 1⁄4 cup Irish whiskey, plus
- 2 tablespoons Irish whiskey
- 3 tablespoons caramel ice cream topping
Directions See How It's Made
- For cookies, heat oven to 375 degrees.
- Grease a baking sheet (s).
- Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
- Let cool.
- Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
- Mix in the flour and baking soda on low speed.
- Add the cooled oat mixture and mix only to combine.
- Use batter immediately or chill overnight.
- Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
- Bake until golden, 9 to 12 minutes.
- Cool on sheet for one minute and then transfer to wire rack to cool.
- The recipe makes 24 cookies; you will use 12 for the recipe.
- For cream, beat the cream with an electric mixer until it begins to thicken.
- Add both sugars and continue beating until it holds soft peaks.
- Add 1/4 cup whiskey and mix well.
- To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
- Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
- Drizzle top with a small swirl of caramel topping and serve at once.