Ingredients for Irish Oatmeal Cookies With Raisins And Walnuts
- 1 cup raisins
- Irish Whiskey
- Butter Flavor Crisco
- Brown Sugar
- Granulated sugar (for topping)
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Old Fashioned Oats
- Walnut Pieces
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How to Make Irish Oatmeal Cookies With Raisins And Walnuts
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine 1 cup raisins and 1/4 cup Irish whiskey (or water). Bring to a boil over medium-high heat, stirring constantly. Remove from heat, cover, and let steep for at least 15 minutes.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy. Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats, the steeped raisins, and 1 cup chopped walnuts.
- Mix well to ensure all ingredients are evenly distributed.
- Drop by rounded tablespoons (approximately 2 inches apart) onto ungreased baking sheets.
- Place some granulated sugar in a small bowl.
- Dip the bottom of a small glass in water, then dip it into the sugar. Gently press the sugared bottom of the glass onto the top of each cookie to slightly flatten.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
- Do not leave cookies on the baking sheet for longer than a minute or two, or they will stick.
- Store in an airtight container or freezer bag. These cookies freeze well.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
45g
Fat
11g
Carbs
7g