I’m doing a little more experimenting with those Bailey’s Irish Cream Chips that have recently come on the market, and here is another cookie type: Baileys & Butterscotch Oatmeal Cookies … Bailey’s and Butterscotch sounded like a great combination to me, and oatmeal? Sure, let’s make it remotely healthy. I froze the caramel bits before putting them in the cookie dough so they didn’t goo everywhere. Very yummy, though a bit on the overly sweet side (not surprising).
Ingredients
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted
1/2 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups old fashioned oats
1 bag Bailey’s Chips
1 bag Caramel Bits, frozen
Directions
Preheat oven to 375F. Prepare baking sheets with silpat or parchment paper.
In medium bowl, whisk together flour, baking soda, and salt. Set aside. Melt your butter and let cool slightly.
In the mixing bowl of your stand mixer fitted with the paddle attachment, beat together the melted butter, sugar, brown sugar, eggs, and vanilla. Add the flour, baking soda, and salt, and mix until just combined. Using a rubber spatula, fold in the oats, frozen caramel bits, and Bailey’s chips.
Using a cookie scoop, scoop dough onto prepared baking sheets. Bake for about 9-11 minutes, or until edges or golden brown. Cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
