can i make cookies from bailies irish cream and oats(maybe?)?

Question by Zen禅Maiden :ジェダイ: can i make cookies from bailies irish cream and oats(maybe?)?

Best answer:

Answer by oc_me07
You just might that is actually a great idea just mix in all the other ingredient TIP try to find an oatmeal recipe and just substitute Baileys for another ingredient or just add a splash

Know better? Leave your own answer in the comments!

Posted by in Irish Cookies and tagged with bailies, cookies, Cream, from, Irish, oatsmaybe | Trackback
  1. avenus says:

    You can use your favorite cookie recipe which has cream or milk in it and just substitute the bailies irish cream. Lessen the flour so you can add oatmeal.

  2. speculum says:

    Among other ingredients like sugar, flour, brown sugar, butter. Bailey’s – nice touch!

  3. oldfootlose says:

    Substitute the liquid
    But remember baileys should be used with in 6 months
    real cream spoils

  4. KC M says:

    Use a basic sugar cookie recipe, or oatmeal raisin recipe.
    If you like the flavor lightly there, substitute it for the vanilla extract. If you want a stronger flavor, in a mixing bowl, cream the sugar, butter, and Irish cream until it is fluffy. (Add the cream to taste- you can usually tell if you like it that strong, but if not, make a few batches, or separate what you are working with into a couple separate bowls, adding different amounts to each.) Add the rolled oats and flower, more if you like a chewier cookie, and if you want it thinner and more like a lace cookie, add more sugar and butter. Add a pinch of salt to bring out the sweetness, and plop them on a cookie sheet at around 325-250 degrees F., depending on what your recipe calls for.
    Hope this helps, and good luck! Don’t worry if you don’t get it on the first try- creating your own recipe takes lots of test runs!

  5. sylverstarz17 says:

    normally if I want to use liquor in baking I just substitute it for the vanilla or whatever flavoring is called for- they contain alcohol anyway so it seems to work fine. but for baileys, you need to substitute it for something milk based… here are a couple recipes that might work for you though:

    Fudge Oatmeal Cookies:
    1 can (14 oz) sweetened condensed milk (use bailey’s)
    2 squares (2 ounces) unsweetened chocolate
    1 teaspoon vanilla extract (you could possibly leave this out)
    1 cup quick-cooking oats
    1/2 cup chopped pecans

    Place sweetened condensed milk and chocolate in top of double boiler over rapidly boiling water. Cook over boiling water, stirring constantly, until mixture is thick and no longer runs from spoon, about 6 to 8 minutes. Remove from heat. Stir in vanilla; blend in oats and nuts. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for about 10 minutes, or until firm. Remove from baking sheet immediately.

    Oatmeal Drop Cookies
    2 cups all-purpose flour
    1 1/4 cups granulated sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
    3 cups rolled oats, quick or old-fashioned
    1 cup raisins
    1 cup vegetable oil
    2 eggs
    1/2 cup milk (use bailey’s)

    Sift together dry ingredients; stir in rolled oats and raisins. Stir in oil, eggs, and milk. Beat with a spoon until thoroughly blended. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 400° for 10 to 12 minutes.

    No-Bake Oatmeal Cookies
    1 Cup Sugar
    2 Tablespoons Unsweetened Cocoa
    1/4 Cup Butter or Margarine
    1/2 Cup Milk (bailey’s)
    1 Teaspoon Vanilla
    1/2 Cup Chunky Peanut Butter
    2 Cups Oatmeal

    Mix sugar, cocoa, butter/margarine, milk, vanilla, and peanut butter together in a saucepan and bring to a boil. Boil 1 minute, stirring constantly (it will burn!). Fold in oatmeal and stir until well mixed. All of the oatmeal should be mixed into the liquid. Press into a 9×9 pan or drop onto pan. Refrigerate until hard.

    Hope that helps! Let me know how it turns out

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