Oh Baileys! Why do you have to be so delicious! You just seem to go great in everything! And these little cookies are no exception. Baileys, chocolate chips, cacao nibs and oatmeal, what a fantastic line-up. These cookies are really some thing special. They are a bit crispy yet also chewy and bursting with the decadent flavours of Bailey’s and chocolate.
I was lucky enough to have baked these up the night before our most recent snow storm. So I was able to spend my “snow day” nibbling on these little gems and washing them down with big steaming mugs of Scáiltín. Lucky me!
Now you might be wondering what a “cacao nib” is. I know I sure was when I first ran across this recipe. Cacao Nibs are tiny chips of the roasted cocoa beans, essentially raw chocolate. They are not sweet, but taste rather nutty and perhaps a bit like chocolate, but more like a roasted coffee bean.
They add great texture and interesting depth of flavour to baked goods. I’ve seen them listed as ingredients in various recipes out in internet land, but had no idea where to find them. I think I finally found them in a kitchen specialty store, though I have since been told that Whole Foods carries them. And of course, there is always Amazon. Worse case scenario, make these cookies up for St. Patrick’s Day without the nibs. I’m sure they’ll still be an excellent and tasty source of energy to keep you going strong through all of your celebrations. When you are able to find Cacao Nibs, make up another batch.
Baileys, Cacao Nib & Oatmeal Cookies
recipe from: Violets and Cardamom
yield: 30 cookies
- 1/2 cup butter, softened (equal to 1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup Old Fashioned oats, ground or whole
- 1/4 cup Cocoa Nibs
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup Irish creme liqueur
Preheat oven to 350° F. Cream the butter and sugar until the mixture is fluffy (about 3 minutes).
Add the egg and beat for another minute.
Add the vanilla and Irish Cream and beat until well mixed.
In a separate bowl, mix the flour, baking powder, baking soda and salt. Then add the dry ingredients into the wet ingredients and mix until just incorporated.
Fold in the remaining ingredients making sure everything is mixed well. The dough should be pretty firm.
Scoop out the dough and place on either a parchment covered cookie sheet or on a greased cookie sheet. Make sure to space them out well as they do spread.
Bake for 12-15 minutes, until golden on the outside. Let cool on cookie sheet for five minutes before removing to wire rack to cool completely.