Crisp & buttery, with a simple brown sugar and hearty oat flavor, these Irish oat cookies will be your new favorite. You’ll love them with a cup of tea!

Irish oat cookies in a fluted pan with a cup of tea.

Happy Friday, my friend! I hope you are doing well!

I myself am looking forward to a relaxing day at home with my kiddos. They have a teacher in-service day today, so it will be nice to spend a little extra time together.

And it’s looking like there will be quite a lot of that to come! We just got word that our state governor is shutting down schools for the next 2 weeks, in an effort to contain the new Corona virus. Never a dull moment, right?

Honestly I’m thinking it won’t really affect my life too much, since I’m home baking, taking pictures, and writing most of the time anyway. So have no fear! I plan to continue bringing you fun and easy recipes, as always!

And today’s recipe is really special to my heart. Irish oat cookies!

On my recent trip to Ireland (check out my “Ireland” Instagram highlight to see more on that) I popped into a gourmet foods store and picked up a bunch of interesting finds to bring home and share.

These oat cookies by Kilbeggan turned out to be a real favorite: Kilbeggan Irish Oat Cookies.

In fact, I loved them so much, I didn’t want to finish the box! I know when something like that happens, the only solution is to figure out how to make them myself, so I can enjoy them any time I want!

Irish oatmeal cookie recipe, prepared and stacked, with a text overlay above that reads "Irish Oat Cookies."


In terms of flavor, these oatmeal cookies are truly as simple as can be.

Unlike most American oatmeal cookies, there is no cinnamon or spice, no raisins or chocolate chips or dried cranberries.

But what they do have is a buttery richness that is truly incomparable. The predominant flavor here is butter, which I happen to love!

They are not overly sweet, which I also love. But there is a hint of warm brown sugar and you get that earthy, heartiness of oats. There is also a hint of salt, which really carries all the flavors and brings them out.

The texture is tender and a little bit crunchy, but not overly so. I’d characterize it as more of a tender-crisp cookie, similar to shortbread cookies or pecan sandies.

I absolutely adore these Irish oat cookies with a cup of strongly brewed tea. I take my tea with just a touch of sugar and a splash of milk. Barry’s Tea was another amazing discovery from Ireland, and it’s all I buy now.

I crave it all day long! And it’s easy enough to find here in the US at my regular supermarket, or you can order it online here: Barry’s Tea.


This is a really quick and easy recipe to make, and I think it comes about as close as you can get to the original!

Start by combining butter and brown sugar in a big mixing bowl.

Irish butter and brown sugar in a large glass mixing bowl, on a dark wood tabletop.

The whole key here is to use Irish butter. I’m telling you, it makes all the difference in the world! Irish dairy is so far superior to anything here in the states. It has the most incredible flavor and rich quality, and that is really the star of the show in these Irish oat cookies.

Mix the butter and brown sugar together until blended and smooth. It’s not critical that you whip a lot of air in for this recipe. Just get it smooth and you’re good to go.

Adding egg yolks to butter and brown sugar mixture.

Next, mix in 2 egg yolks. These will help to provide some structure to the cookies, but will also add even more richness.

Once the yolks are mixed in, add flour, oats, baking soda, and salt.

Adding dry ingredients to oatmeal cookie dough.

I always keep old-fashioned oats in my baking pantry, because I love their hearty texture, but I would imagine that quick oats would probably work well too.

For the baking soda, you’ll want to aim for just a little over 1/2 a teaspoon, but not quite as much as 3/4 teaspoon. I know, I know! I’m sorry to be fussy about it, but this was really what I found worked best. Half a teaspoon was not enough for the cookies to spread, but 3/4 caused them to spread a little too much, and they became a bit to airy and light and lost that hearty quality that you’ll absolutely fall in love with.

As for the salt, the Kilbeggan’s version does have quite a noticeable salt presence. I always love anything that’s sweet and salty, but if it’s not your thing, you can certainly dial it back a bit.

Mix the dry ingredients in just until combined. The dough will be very stiff!

Then just scoop it out onto parchment-lined baking sheets, using a 1.5-tablespoon scoop.

Scooping oatmeal cookie dough onto a parchment-lined baking sheet.

They’ll bake for around 15 or 16 minutes, or until they’re looking golden brown around the edges. As they cool, their soft middles will firm up and they’ll begin to take on that tender-crisp quality.

Overhead image of Irish oat cookies, arranged on a dark wood table with a green striped cloth.


As I said, these cookies are amazing with a cup of hot tea. That right there is my dream-come-true breakfast, brunch, or afternoon snack.

But I think they’d be equally good with coffee or hot cocoa. Or even just with a tall glass of cold milk, as a wholesome after-school snack!


These are a great make-ahead treat. They keep very well so you can make a big batch and have them to nibble on for weeks!

You could also just make the dough ahead and bake it off as needed. Just be aware that the longer it sits, the drier the dough will become. So if you’re doing that, you might want to start with a little less flour.

The dough can be kept (wrapped) in the refrigerator for a few days, or in the freezer for a couple of weeks.

You could even pre-scoop it and freeze it on a sheet tray, then transfer it to a zip-top freezer bag and pull out a cookie or two at a time, to bake off whenever the craving hits!


Once baked, these cookies should keep for several weeks in an airtight container, at room temperature. In the freezer they should last for several months.

Homemade oatmeal cookies on a wooden tabletop, with a cup of tea and oats.

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Irish oat cookies in a fluted pan with a cup of tea.
4.95 stars (17 ratings)

Irish Oat Cookies

Servings: 32
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Crisp & buttery, with a simple brown sugar and hearty oat flavor, these Irish oat cookies will be your new favorite. You'll love them with a cup of tea!



  • Preheat the oven to 350 degrees F, and line sheet pans with parchment paper.
  • Place the butter and brown sugar in a large mixing bowl, and beat together until smooth.
  • Mix in the egg yolks until combined.
  • Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, oats, baking soda, and salt, mixing together until just barely combined.
  • Using a 1.5-tablespoon scoop, drop balls of dough on the prepared baking sheets, allowing room in between for spreading.
  • Bake the oat cookies for 14 to 16 minutes, or until golden brown around the edges and crisp.
  • Cool completely on the baking sheet before serving.


*For best results, use imported Irish butter.  (It makes such a difference!)
**If you prefer a less salty taste, this amount can be decreased by half.
Calories: 105kcal, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 65mg, Potassium: 25mg, Fiber: 1g, Sugar: 5g, Vitamin A: 193IU, Calcium: 10mg, Iron: 1mg
Cuisine: Irish
Course: Breakfast, Brunch, Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.
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  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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