Irish Oatmeal Biscuits Recipes

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HEALTHY-ISH IRISH OATMEAL COOKIES



Healthy-ish Irish Oatmeal Cookies image

On the back of a McCann's® Quick Cooking Irish Oatmeal box I noticed a recipe for 'Irish Oatmeal Cookies.' I more or less followed the recipe substituting things here and there, and the results were über-delicious. Perfect for a coffee or tea break snack or breakfast. I would have added some cinnamon if my hubby didn't dislike that flavor so much. Please try it! Here's what I did.

Provided by Jackie.d.c.

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 18

Number Of Ingredients 12

1 ¼ cups coconut oil
½ cup firmly packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon coarse salt
3 cups quick-cooking Irish oatmeal (such as McCann's®)
1 egg, beaten
½ cup golden raisins
½ cup chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 18 muffin cups with coconut oil.
  • Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
  • Beat 1 egg and vanilla extract into the coconut oil mixture.
  • Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
  • Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
  • Spoon dough into prepared muffin cups to about half full.
  • Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 33.7 g, Cholesterol 20.7 mg, Fat 18.7 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.4 g, Sodium 208.9 mg, Sugar 16.4 g

IRISH OATMEAL BISCUITS



Irish Oatmeal Biscuits image

Make these biscuits, adapted from Zingerman's Irish Oatmeal, for a tasty breakfast the whole family will enjoy. Or, serve alongside tea for a delicious snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 4 dozen

Number Of Ingredients 4

3/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
3/4 cup Zingerman's Irish Oatmeal
1/2 cup plus 3 tablespoons salted butter, cut into small pieces, room temperature
1/4 cup sugar

Steps:

  • In a large bowl, mix together flour and oatmeal. Add butter and sugar; using your hands mix until it comes together and forms a dough. Form dough into a disk and cover with plastic wrap; transfer to refrigerator until chilled, 20 to 30 minutes.
  • Line two baking sheets with nonstick baking mats or parchment paper. Roll out dough on a floured work surface to 1/8-inch thick. Using a 1 3/4-inch round cutter, cut out biscuits; transfer to prepared baking sheets, spacing 1 inch apart. Continue rerolling scraps and cutting out biscuits. Transfer baking sheets to refrigerator; let biscuits chill 20 to 30 minutes.
  • Preheat oven to 350 degrees.
  • Transfer baking sheets to oven and bake until lightly browned, 12 to 14 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.

IRISH OATMEAL BREAD



Irish Oatmeal Bread image

Provided by Coleen

Number Of Ingredients 11

1 cup + 2 tablespoon boiling water
1 cup steel-cut oats, not quick-cooking
1/2 tablespoon salt
1 1/2 tablespoons butter
1 1/2 tablespoons light brown sugar
Pinch of granulated sugar
1 teaspoon package instant yeast, 2 1/4-oz pkg
1/4 cup warm water, 100° to 110°
1 1/2 cups all-purpose flour, divided
1 1/2 cups whole wheat flour
Cooking spray

Steps:

  • Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes.
  • Dissolve the granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to the oat mixture. Combine 1 1/4 cups of the all-purpose flour and all of the whole wheat flour. Gradually add the flours to the oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands if necessary (dough will still feel moist).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, then a clean kitchen towel, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  • Punch the dough down; cover with plastic wrap and let rest 5 minutes. Roll the dough into a 14 x 8-inch rectangle on a floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the loaf, seam side down, in a 9-inch loaf pan coated with cooking spray. Cover with plastic wrap and let rise 30 minutes or until doubled in size.
  • Preheat oven to 350º.
  • Uncover dough and bake at 350º for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.

IRISH OATEN BISCUITS (COOKIES)



Irish Oaten Biscuits (Cookies) image

These are oaty, crumbly and utterly delicious biscuits from a traditional irish baking book. They can be made into various form, e.g. clovers or fingers (like shortbread fingers) or whatever other shapes you might fancy. ;)

Provided by Lalaloula

Categories     Dessert

Time 25m

Yield 20 biscuits

Number Of Ingredients 6

180 g oat bran (6 1/3 oz)
100 g oats (3 5/8 oz)
140 g flour (5 oz)
1/2 teaspoon baking soda
50 g icing sugar (1 7/8 oz)
180 g melted butter (6 1/3 oz)

Steps:

  • Preheat the oven to 200°C/400°F.
  • Combine oat bran, oats, sugar, flour and baking soda in a big bowl. Add butter and mix well. If your dough is too dry, add some water to it until you can work it.
  • Roll out on a lightly floured surface and cut out cookies in desired shape (if making shortbread fingers, dont forget to prick them before baking).
  • Bake for about 15 minutes until cookies are golden and crispy.

Nutrition Facts : Calories 140.9, Fat 8.3, SaturatedFat 4.8, Cholesterol 19.2, Sodium 83.6, Carbohydrate 17.1, Fiber 2.1, Sugar 2.6, Protein 3.2

IRISH OATMEAL COOKIES WITH RAISINS AND WALNUTS



Irish Oatmeal Cookies With Raisins and Walnuts image

Delicious! The best oatmeal cookies ever! Moist and chewy, and delicious--these cookies are everything an oatmeal cookie should be, and more! The raisins are plumped in Irish whiskey before adding to the batter, and there are plenty of nuts and just a hint of cinnamon in these yummy cookies. I hope you enjoy them as much as we do!

Provided by BecR2400

Categories     Drop Cookies

Time 42m

Yield 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients 14

1 1/4 cups raisins
3 -4 tablespoons Irish whiskey (or water)
1 cup Butter Flavor Crisco or 1 cup shortening
1 cup brown sugar
3/4 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 1/4 cups old fashioned oats or 2 1/4 cups mccann's quick-cooking irish oatmeal
1 1/4 cups broken walnut pieces
1/4 cup granulated sugar, for tops of cookies (optional)

Steps:

  • Preheat oven to 350°F.
  • Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
  • In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
  • In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
  • Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
  • Stir in the oats, then blend in the raisins and the walnuts; mix well.
  • Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
  • Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
  • Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
  • Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
  • Store in an airtight container or freezer bag; these cookies freeze well.

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