• For the cookies:
  • 3/4 cup (1+1/2 sticks) unsalted butter
  • 2+1/2 cups rolled oats
  • 1 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • For the whiskey whipped cream:
  • 1 cup whipping cream, wellchilled
  • 2 tablespoons light brown sugar, free of lumps
  • 1 tablespoon confectioners' sugar
  • 1/4 cup plus 2 tablespoons Irish whiskey
  • 3 tablespoons caramel ice cream topping


1. For cookies, heat oven to 375 degrees. Grease a baking sheet(s). Melt the butter in a large skillet; add the oats. Cook, stirring often, until they begin to brown, 2 to 3 minutes. Let cool.

2. Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth. Mix in the flour and baking soda on low speed. Add the cooled oat mixture and mix only to combine. Batter can be used immediately or chilled overnight.

3. Drop the batter onto prepared sheet(s), using a tablespoon of batter for each one, spacing them 3 inches apart. Bake until golden, 9 to 12 minutes. Cool on sheet for one minute; transfer to a wire rack to cool. (Makes 24 cookies; you will use 12 for the recipe.)

4. For cream, beat the cream with an electric mixer until it begins to thicken. Add both sugars and continue beating until it holds soft peaks. Add 1/4 cup whiskey and mix well.

5. To serve, break a cookie into coarse pieces into each of six dessert goblets; drizzle each one with a teaspoon of whiskey. Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream. Drizzle top with a small swirl of caramel topping and serve at once.

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Submitted 6/13/05.
Source: My files
Submitted By: Rick Smith
Irish Tipsy Trifle