- 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*
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.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream the butter and sugars. Add the egg and vanilla extract.
- In a separate bowl, combine the flour, baking soda, salt and cinnamon. Add to butter mixture. Mix well.
- Stir in the quick oats, raisins, and walnuts.
- Drop rounded teaspoons of batter on an ungreased cookie sheet.
- 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.