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Monday, June 13, 2011

The Perfect Baileys Oatmeal Cookies


Photo courtesy The Happy Seamstress


This recipe is courtesy of the boyfriend, who is an awesome cook. This all started when we had a craving for cookies, but didn't have any eggs. We looked up some egg replacements on the Interwebs, but it seemed as though you could replace eggs with pretty much any liquid. I think we briefly considered milk as an option, but then the boyfriend came up with the much better idea of using Baileys instead. The result is nothing short of incredible.

The real key to making these cookies taste amazing is to cook them just long enough so that they're barely firm on the outside and incredibly chewy on the inside. To quote the boyfriend: "Don't fuck with the timing, 11 minutes is perfect and I will fight anyone who says otherwise. If you want a crispy cookie, find another recipe, this one is wasted on you."

So, without further ado, here's the recipe!

Perfect Baileys Oatmeal Cookies


1 1/4 C Brown sugar
3/4 C Butter
1 tsp Vanilla Extract
2 tbsp Baileys
1 C Flour
2 C Oatmeal
1 tsp Baking soda
1/2 tsp salt
1/2-3/4C Optional additives

Preheat oven to 350. Mix sugar & butter, add vanilla & Baileys and mix until well combined. Mix dry ingredients together and add to wet; combine to cookie dough consistancy. If too dry, add more Baileys of course! Spoon onto baking sheet, and cook for exactly 11 minutes for perfect chewy consistency. You can customize the recipe by adding desired amount of chocolate chips, dried cranberries or apricots (chopped), pistachios, almonds, soylent green, or walnuts.

EDIT - Here are some factual errors and important notes the boyfriend felt the need to point out:

1) Not any liquid works as an egg replacement. We gave up looking for egg replacements because vegans make the worst websites. Inspired, I developed an extreme sense of adventure leading to an alcohol related experiment.
2) Milk was not an option because it had chosen to transform itself into an intriguing form of blue cheese
3) The cookies are only firm on the outside after they cool down. You want to cook them until they are lightly golden brown 3mm from the edge.
4) Soylent green is an acquired taste that once acquired, works with everything. If you prefer, you can use vegetarian soylent green made from algae.
5) I'm serious about the timing. Don't fuck with it. Unless your oven temperature can't be controlled with accuracy. Then watch for 3), or experiment further. Don't be afraid to experiment, even the batch I burned was delicious.
6) Using the cookies as ice cream sandwiches is pretty much the nicest thing you can do for yourself or your loved ones. Details & pictures in a later blog post.
7) If you use artificial vanilla extract, margarine, or white sugar when you make this, don't tell people it was my recipe. Spend a few extra dollars, it is worth every penny.