Irish Oatmeal Cookies

Irish Oatmeal Cookies

Adapted from The International Cookbook by Nancy Baggett
Makes 32 small 1 tablespoon (small scoop) cookies or 16 large 2 tablespoon (medium scoop) cookies
Author Wendy Sondov


  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 7 tablespoons unsalted Irish butter I use Kerrygold, softened at room temperature for 10 minutes
  • 1/3 cup granulated sugar
  • 1/3 cup dark 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 of Irish steel cut oats
  • ½ cup of toffee bits


  1. Preheat the oven to 350°. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and baking soda.
  3. In the bowl of an electric mixer, cream the butter and sugars until fluffy (about 3 minutes).
  4. Beat in egg and golden syrup.
  5. Gradually add flour mixture until incorporated.
  6. Stir in oats and toffee bits.
  7. Allow the dough to rest for 10 minutes so that the oats will absorb some moisture.
  8. Use a cookie scoop to place dough balls at least 2” apart on the prepared baking sheet.
  9. Bake for 12-15 minutes or until the cookies are golden brown all over.
  10. Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
  11. Store in an airtight container at room temperature for up to one week.

Packing Tips

Double wrap pairs of cookies (bottoms together) in plastic wrap. Fit snuggly into freezer weight zip lock bags or plastic storage containers.