Serves: 48
Total Calories: 112
1. Heat oven to 350°. Have baking sheets ready.
2. Place oats in a blender or food processor. Cover and blend or process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2 inches apart onto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.
High Altitude Adjustments: At 6,000 feet, use 1 3/4 cups all-purpose flour and 1/2 teaspoon baking soda.
This Irish Cream Mint Cookies recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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