Saint brendan's oatmeal chocolate mint cookies
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One 1/4 cup of quick cooking oats. One 1/2 cup of flour. 1 teaspoonful of baking powder. 1 teaspoonful of baking soda. 3/4 teaspoonful of salt. 1 cup of softened margarine. 1 cup of brown sugar. 1/2 cup of white sugar. 1 large egg. 1/4 cup of Saint Brendan 's Irish Cream Liqueur. 1 teaspoonful of vanilla extract. 340 grms or 12 ounces of mint flavoured chocolate chips.Як готувати
Heat oven to 350є F / 180єC or Gas Mark 4. Have baking sheets ready. Place oats in blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, Saint Brendan 's Irish Cream Liqueur and vanilla extract. On low speed, gradually beat in flour mixture. Stir in chocolate chips. If very soft, chill for approximately 15-20 minutes. Drop by heaping teaspoons approximately 50mm or 2 inches apart on to baking sheets. Bake for 10-12 minutes until cookies look dry on top and edges are lightly browned.Cool on baking sheets for 2 minutes. Remove to wire cooling racks to finish cooling.
