On the back of a McCann's® Quick Cooking Irish Oatmeal box I noticed a recipe for 'Irish Oatmeal Cookies.' I more or less followed the recipe substituting things here and there, and the results were über-delicious. Perfect for a coffee or tea break snack or breakfast. I would have added some cinnamon if my hubby didn't dislike that flavor so much. Please try it! Here's what I did.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
18
Yield:
18 thick cookies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease 18 muffin cups with coconut oil.

  • Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.

  • Beat 1 egg and vanilla extract into the coconut oil mixture.

  • Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.

  • Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.

  • Spoon dough into prepared muffin cups to about half full.

  • Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.

Nutrition Facts

312 calories; protein 5.8g; carbohydrates 33.7g; fat 18.7g; cholesterol 20.7mg; sodium 208.9mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
03/20/2013
These were really good-I used my Irish quick oats that I adore and instead of golden raisins used regular because i was out. I also substituted walnuts for the almonds. They were really good-I made them small and they went fast! Read More
(7)

Most helpful critical review

Rating: 2 stars
07/29/2013
Used ingredients as directed and the cookies were very dry. I think it needed a better bonding agent such as another egg; however the dough gave me great hope! Read More
(3)
12 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/20/2013
These were really good-I used my Irish quick oats that I adore and instead of golden raisins used regular because i was out. I also substituted walnuts for the almonds. They were really good-I made them small and they went fast! Read More
(7)
Rating: 5 stars
12/25/2012
I was looking for a new use for my McCann's Irish oatmeal and tried this recipe. It turned out really great - so tasty and surprisingly filling! I had to make some tweaks, which is not something I usually do (I'm a nervous cooker). I was out of eggs so per the interwebs I used 1 Tbl Cornstarch and 2 Tbls water to equal 1 egg. I also realized I did not have the quick cooking McCann's, so I did a mixture of partially cooked oats and some instant regular oatmeal that I had on hand. I also decided to try the cinnamon mentioned in the description by sprinkling it on top before they went in the oven. It smelled SO GOOD when the cooked. They were a big crumbly in the end - but that actually gave them a unique charm and the flavor and texture were both just perfect. Thanks so much! These were our Christmas morning breakfast! Read More
(5)
Rating: 5 stars
09/01/2015
Awesome! I made them into bars. I used cranberries instead of raisins, sunflower seeds instead of almonds and honey instead of white sugar. turned out great! Read More
(5)
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Rating: 2 stars
07/29/2013
Used ingredients as directed and the cookies were very dry. I think it needed a better bonding agent such as another egg; however the dough gave me great hope! Read More
(3)
Rating: 3 stars
12/03/2018
I followed the recipe exactly even adding the extra egg as suggested in recipe and they were very crumbly barely holding together. That being said the crunchiness and sweetness and taste was good. Read More
Rating: 3 stars
09/20/2015
The cookies tasted good but the batter didn't bind and the baked cookies fell apart easily. Used dried cranberries instead of raisins worked well. I won't make this recipe again. Read More
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Rating: 5 stars
06/08/2018
I love this recipie! I have made this cookie at least a dozen times. I bring it to parties. I have had many people ask for the recipie. It has a wonderful flavor and is just perfectly sweet. the golden raisen ratio is great. I dont use cupcake pans usually. I just form it into a ball and bake it on a cookie sheet. they come out good that way. Read More
Rating: 1 stars
12/30/2018
Not good at all. While the dough itself shows promise the overall recipe is a disaster. It's much too dry and nothing will bind so I end up with a tray full of crumbled cookies. The amount of dough is not nearly enough to absorb 3 cups of oatmeal so you end up with oats everywhere. They cover the outside of the cookie and it looks like I rolled them in oatmeal after I got done cooking them I had almost a cup worth of oats just fall off the cookies after they were baked. This was a total disaster and the cookies are mostly inedible. Probably going to throw them out. Definitely will not ever make this again. Read More
Rating: 5 stars
09/08/2017
-I used canola oil and 2 eggs. I made half the dough with raisins and walnuts and half with chocolate chips. Cooked half in a mini muffin pan and half on a cookie sheet. Both turned out great regardless of how I baked them. -The second time I made it I used whole wheat pastry flour canola oil 2 eggs 1/3 cup white sugar 1/2 cup unpacked brown sugar and butterscotch chips instead of raisins and almonds. Delicious again. Read More