Wonderfully textured and chewy, Irish Oatmeal Cookies are made with some of Ireland's tastiest ingredients! Irish steel cut oatmeal keeps its chewiness while baking adding a nutty flavor and nubby texture. Irish butter provides rich, creamy taste and golden syrup adds the warmth of toffee.
Why you'll love this recipe
This year I am celebrating St. Patrick’s Day with Irish Steel Cut Oats Cookies. They aren’t flashy, but they are so delicious, that I am tempted to say they are my favorite cookies yet.
The Irish oats are chewy and nutty, the Irish butter is creamy and rich, and the Lyle’s Golden Syrup imparts a toffee warmth.
Whenever I bake a cookie in which the flavor of butter is the star, I always use Kerrygold Irish butter. (This is NOT a sponsored post.) Irish butter has a higher fat content than American butter. You can taste the difference in cookies like shortbread and these Irish Oatmeal Cookies.
If you aren’t familiar with Lyle’s Golden Syrup, I urge you to find it and try it. I buy mine at World Market or in the pancake syrup aisle at the supermarket.
Golden syrup is a sugar syrup made from sugar cane or sugar beet and is popular in the UK. It has the consistency of corn syrup or honey (both of which can be used as substitutes) but has a toffee flavor all its own.
Irish Oatmeal Cookies with a cup of tea make every day a bit of a celebration! This taste of Ireland is a delicious care package or cookie jar treat!
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large mixing bowl, whisk together flour, baking powder, and baking soda.
- In the bowl of an electric mixer, cream the butter and sugars until fluffy, then beat in the egg and golden syrup. Gradually mix in the flour mixture. Stir in oatmeal and toffee bits.
- Allow the dough to rest for 10 minutes so that the oats will absorb some moisture.
- Use a cookie scoop to place dough balls at least 2” apart on a parchment paper lined baking sheet.
- Bake for 12-15 minutes, at 350° F, until golden brown all over.
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Storage
Store steel cut oat cookies in an airtight container at room temperature for up to one week.
More oatmeal cookie recipes
If you want a cookie that can give you some nutrients for energy, try Marathon Cookies. Made with oats, peanut butter, and dried fruit to add power to your day!
Soft Oatmeal Raisin Cookies are the perfect lunch box treat. Bits of dried apple keep these treats chewy. The smaller pieces of quick cooking oats give these cookies a soft texture.
Oatmeal Shortbread Cookies will melt in your mouth. These crunchy cookies are just what you need with a cup of tea.
This Oatmeal Bars Recipe is made with regular rolled oats and has all the deliciousness of a chewy, fruity cookie in easy bar form. Bursting with dried fruit, these are great oatmeal breakfast bars!
Butterscotch Oatmeal Cookies have a chewy texture and added warm flavor from butterscotch chips.
Biscoff Oatmeal Cookies are chewy cookies with crisp edges. Biscoff cookie butter adds delicious spiced caramel flavor.
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Irish Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 7 tablespoons unsalted butter I use Kerrygold Irish butter, softened at room temperature for 10 minutes
- ⅓ cup white sugar
- ⅓ cup dark or light brown sugar packed
- 1 large egg
- 3 tablespoons Lyle’s golden syrup corn syrup or honey can be substituted but the flavor will be different
- 1 ¾ cups Irish steel-cut oats
- ½ cup toffee bits
Instructions
- Preheat the oven to 350°. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk to combine flour, baking powder, and baking soda.
- In the bowl of a stand mixer, beat butter and sugars until fluffy (about 3 minutes).
- Beat in egg and golden syrup.
- Gradually add flour mixture until incorporated.
- Stir in oats and toffee bits.
- Allow the cookie dough to rest for 10 minutes so that the oats will absorb some moisture.
- Use a cookie scoop to place dough balls at least 2” apart on the prepared baking sheet.
- Bake cookies for 12-15 minutes or until golden brown all over.
- Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
Notes
- The type of oat used is important. This recipe calls for steel cut oats for a very chewy, nut-like texture.
- Substituting old-fashioned oats (rolled oats) will create a less nutty texture and less chew.
- Quick oats or instant oats are not recommended as they will dissolve more during baking and create a soft, cake-like cookie.
- For variety, substitute the toffee bits with dark chocolate chips or golden raisins.
- Double wrap pairs of cookies (bottoms together) in plastic wrap.
- Fit snuggly into freezer weight zip lock bags or plastic storage containers.
Nutrition
First Published: February 21, 2016. Last Updated: July 26, 2021. Updated for additional information and better reader experience.
Karen
OMG! This is the best oatmeal cookie recipe I have made. I did add raisins and omitted the toffee chips. Thank you for sharing your recipe.