Irish Oat Cookies Dipped in Chocolate

Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine 1 cup all‑purpose flour, 1/2 cup of sugar, 1 cup quick oats, ½ teaspoon baking soda, and ¼ teaspoon salt.

Cut the cold, cubed butter into the flour mixture using a pastry cutter, a fork, or your fingers until the mixture looks like coarse crumbs with small pea‑sized bits of butter throughout.

Add 2 tablespoons of milk and 1 teaspoon of vanilla extract to the flour mixture, then gently stir until the dough begins to come together. It should look slightly shaggy, not wet.

Scoop out 1‑ounce portions of dough (about the size of a tablespoon), then roll them into balls and gently flatten them into small discs.

Place the cookies on the parchment‑lined baking sheet and bake for 10–12 minutes, or just until the edges have lightly browned.

Allow the cookies to cool completely on a rack or parchment paper-lined countertop.

Microwave the chocolate in short 20-second bursts, stirring in between, until fully melted.

Lay a piece of parchment paper on the countertop and place a rack over it to catch any chocolate drips. Dip each cookie into the melted chocolate, letting the excess drip off, then set the cookies on the rack to dry and harden completely.

Enjoy!

Try our other Irish desserts, like our Baileys Irish Cream Chocolate Chip Cookies and our Irish Cream Chocolate Cheesecake (No-Bake).