Andes Mint Chunk Irish Oatmeal Cookies

Rose Mary Mogan


The original version of this recipe comes from the cookbook THE IRISH SPIRIT, by Margaret M Johnson.

This is my interepetation of her recipe, with the changes and added ingredients that I made. Both my husband and I loved this recipe, however for me, I like them better if they are left refrigerated till hard enough to cut the cookie dough into cubes, and then baked in the oven. They come out much thicker than they did when I made the first batch directly after mixing them together.

Oatmeal with mint, that was my first reaction too, but they are AWESOME. I added nuts and raisins.


★★★★★ 3 votes

Makes about 4 doz, depending on cookie size
25 Min
15 Min


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1 1/4 c
mccanns quick cooking(not instant) oatmeal
2 c
all purpose flour
1 tsp
each baking powder, baking soda, & salt
2 stick
(1 cup) unsalted kerry gold irish butter ( i use regular salted butter)
1 c
light brown sugar (firmly packed)
1/2 c
granulated sugar
2 large
eggs, room temperature
1/3 c
irish cream liqueur
1 tsp
each vanilla & peppermint extract
1 c
chopped nuts ( i used walnuts)
1 c
12 oz
mint chocolate chips (i used andes mint chocolate candies, broken into chunks)

How to Make Andes Mint Chunk Irish Oatmeal Cookies


  • 1In my opinion you can not have oatmeal cookies without Raisins and nuts, so I added them to this recipe and they are the best I have had in a long time. The hardest part about this recipe is UNWRAPPING ALL OF THE CANDIES.
  • 2Preheat oven to 350 degrees F. Spray cookie sheet with non stick cooking spray, or use parchment paper, set aside till needed.This is the oat meal that was used in this recipe
  • 3In a large bowl add flour, oatmeal, baking powder, baking soda, & salt then stir to blend. Original recipe said to pulverize mixture in a food processor, but I wanted to keep the texture, and omitted this step.
  • 4In a separate bowl add both sugars and softened butter, and beat till creamy, then add eggs one at a time and beat well after each addition.
  • 5Then add cream liqueur, vanilla & peppermint extract & about 1/3 of flour & beat till blended.
  • 6Add remaining flour mixture in 2 increments,with mixer set to low setting. until all has been added.
  • 7Now add in raisins, nuts and chocolate chunks and stir with a large spoon to mix well.
  • 8Refrigerate till batter is firm. I left batter in fridge till the next morning, then cut dough into large chunk size pieces.
  • 9Place on prepared cookie sheet, and bake in preheated 350 degreeF. oven for 10 to 12 minutes.
  • 10Allow to cool then remove to wire rack to cool completely.
  • 11Serve with cold milk or IRISH COFFEE.

Printable Recipe Card

About Andes Mint Chunk Irish Oatmeal Cookies

Main Ingredient: Flour
Regional Style: Irish

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