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  • Irish Spuds (St. Patrick's Day Cookie)

    1 vote
    Irish Spuds (St. Patrick's Day Cookie)
    Prep: 30 min Cook: 10 min Servings: 30
    by Salad Foodie
    406 recipes
    >
    Chocolate and chewy, Irish Spuds are a unique cookie for St. Patrick's Day. The stiff chocolate-oatmeal dough is rolled into short ropes that flatten as they bake into oblong shapes resembling potatoes. Don't mind what these little rolls look like before baking, but they are sure to make the kids laugh, or to gross them out, as the case may be! Baking is somewhat tricky on these, as overbaking will make them dry and the bottoms burn, but underbake them and they'll be doughy and fall apart. Make a test run with one or two until you get the idea.

    Ingredients

    • 1 cup (6 ounces) semi-sweet chocolate chips
    • 1/2 cup butter softened
    • 1 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 cup rolled oats
    • 1 cup coconut

    Directions

    1. Melt chocolate chips in microwave-safe container on medium-low power setting stirring occasionally and being careful not to burn (this took 3-4 minutes on low power in my microwave.) Set aside to cool.
    2. Set oven to 350 degrees.
    3. Using a stand mixer if available or a hand held electric mixer, beat butter with sugar in large mixing bowl. Add egg, vanilla and almond extracts and mix well. Stir in cooled chocolate.
    4. Add flour, baking soda, salt, oatmeal and coconut, and mix well; dough will be stiff (this last step may challenge a hand-held electric mixer but mine survived.)
    5. Dough should be stiff enough to mold with hands without falling apart; if it isn't, adjust with either a tablespoon or so of water, or with flour if too sticky.
    6. Pinch off a ball of dough about the size of a golf ball and roll between your hands into a thick rope about 4 inches long (you may need to grease your hands to prevent sticking, as these are messy to shape). Place on an ungreased cookie sheet 2 inches apart.
    7. Bake 10-12 minutes or until bottom is beginning to brown (see photo). Carefully lift cookies with spatula and cool on wire rack..

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