Irish Oatmeal Cookies
Buttery with the perfect amount of crunch, these hearty cookies have stood the test of time and can be enjoyed in the morning with a cup of tea or as dessert with a glass of milk.


  • 1¼ cups (284g) softened butter
  • ½ cup (100g) firmly packed brown sugar
  • ½ cup (96g) granulated sugar
  • 1 egg, slightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 3 cup McCann’s® Quick Cooking Rolled Irish Oats (not instant oats; may use another brand that you may have on hand)
  • ¾ cup (115g/4oz) raisins
  • ½ cup (60g/2oz) chopped walnuts*


  1. Preheat oven to 350°F.
  2. In a large bowl, cream the butter and sugars. Add the egg and vanilla extract.
  3. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Add to butter mixture. Mix well.
  4. Stir in the quick oats, raisins, and walnuts.
  5. Drop rounded teaspoons of batter on an ungreased cookie sheet.
  6. Bake for 12-15 minutes at 350°F. Cool for 1 minute before removing to a wire cooling rack.

*While Meg and her family always use walnuts in these cookies and enjoy the heartiness they provide, you may omit them (or even use pecans) if preferred.


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