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andes mint chunk irish oatmeal cookies

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

The original version of this recipe comes from the cookbook THE IRISH SPIRIT, by Margaret M Johnson. This is my interepetation of her recipe, with the changes and added ingredients that I made. Both my husband and I loved this recipe, however for me, I like them better if they are left refrigerated till hard enough to cut the cookie dough into cubes, and then baked in the oven. They come out much thicker than they did when I made the first batch directly after mixing them together. Oatmeal with mint, that was my first reaction too, but they are AWESOME. I added nuts and raisins.

(3 ratings)
yield serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For andes mint chunk irish oatmeal cookies

  • 1 1/4 c
    mccanns quick cooking(not instant) oatmeal
  • 2 c
    all purpose flour
  • 1 tsp
    each baking powder, baking soda, & salt
  • 2 stick
    (1 cup) unsalted kerry gold irish butter ( i use regular salted butter)
  • 1 c
    light brown sugar (firmly packed)
  • 1/2 c
    granulated sugar
  • 2 lg
    eggs, room temperature
  • 1/3 c
    irish cream liqueur
  • 1 tsp
    each vanilla & peppermint extract
  • 1 c
    chopped nuts ( i used walnuts)
  • 1 c
    raisins
  • 12 oz
    mint chocolate chips (i used andes mint chocolate candies, broken into chunks)

How To Make andes mint chunk irish oatmeal cookies

  • 1
    In my opinion you can not have oatmeal cookies without Raisins and nuts, so I added them to this recipe and they are the best I have had in a long time. The hardest part about this recipe is UNWRAPPING ALL OF THE CANDIES.
  • 2
    Preheat oven to 350 degrees F. Spray cookie sheet with non stick cooking spray, or use parchment paper, set aside till needed.This is the oat meal that was used in this recipe
  • 3
    In a large bowl add flour, oatmeal, baking powder, baking soda, & salt then stir to blend. Original recipe said to pulverize mixture in a food processor, but I wanted to keep the texture, and omitted this step.
  • 4
    In a separate bowl add both sugars and softened butter, and beat till creamy, then add eggs one at a time and beat well after each addition.
  • 5
    Then add cream liqueur, vanilla & peppermint extract & about 1/3 of flour & beat till blended.
  • 6
    Add remaining flour mixture in 2 increments,with mixer set to low setting. until all has been added.
  • 7
    Now add in raisins, nuts and chocolate chunks and stir with a large spoon to mix well.
  • 8
    Refrigerate till batter is firm. I left batter in fridge till the next morning, then cut dough into large chunk size pieces.
  • 9
    Place on prepared cookie sheet, and bake in preheated 350 degreeF. oven for 10 to 12 minutes.
  • 10
    Allow to cool then remove to wire rack to cool completely.
  • 11
    Serve with cold milk or IRISH COFFEE.
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