Mint Irish Cream Cookies

Adapted from Menu Planning Central, these are so unique I had to post them!

• Ready In: 27 mins
• Yields: 48 cookies

Ingredients

• 1 1⁄4 cups oats (old-fashioned or quick-cooking)
• 1 1⁄2 cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 3⁄4 teaspoon salt
• 1  cup butter, softened
• 1  cup  packed brown sugar
• 1⁄2 cup sugar
• 1  large egg
• 1⁄4 cup irish cream (liqueur, regular or mint)
• 1  teaspoon vanilla extract
• 12  ounces  mint chocolate chips (2 cups)

Directions

1. Heat oven to 350°F.
2. Place oats in a blender or food processor. Cover and blend until powdery.
3. Combine oat flour, baking powder, baking soda, and salt in a medium bowl.
4. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy.
5. Beat in egg, Irish cream, and vanilla.
6. On low speed, gradually beat in flour mixture. Stir in chocolate chips.
7. If dough is very soft, refrigerate for about 20 minutes.
8. Drop by heaping teaspoonfuls about 2 inches apart onto non-stick baking sheets.
9. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned.
10. Cool on baking sheets 2 minutes.
11. Remove to wire racks for cooling.