Irish Cream Mint Cookies
1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chips
Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender.
Cover and blend until like flour. Mix oats, flour, baking powder, baking soda,
and salt. Beat margarine, 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.