The Oatmeal Cookie Martini Food

THE OATMEAL COOKIE MARTINI

Steps:

• For the rim, crush Oreos till crumbled. Set aside in a shallow bowl. Pour Hershey syrup in a separate shallow bowl. Dip the rim of a martini glass into the syrup to coat the outer edge of the rim. Take the bowl with crushed Oreos and hold the glass parallel to the table. Dab the rim into crushed Oreos while slowly turning the glass to the dip the rim into them. Carefully shake off any loose crumbs. In a martini shaker with strain, add ice, Baileys, Kahlua, Goldschläger, Butter Schnapps, and whipped cream, and shake. Drizzle the inside of the martini glass with Hershey syrup. Pour contents of shaker through strain into a martini glass and enjoy!

OATMEAL COOKIE MARTINI RECIPE - (4.1/5)

Steps:

• Rim a martini glass in caramel sauce and coat with oatmeal cookie pieces. Chill until ready to serve. Combine ingredients in a cocktail shaker filled with ice. Shake, pour enjoy.

IOWA CITY OATMEAL COOKIE (COCKTAIL)

Steps:

• Shake the butterscotch schnapps, Irish liqueur, and cinnamon schnapps in a cocktail shaker with crushed ice; strain into a small glass.

ICED OATMEAL COOKIES

Steps:

• Whisk together the flour, baking soda, cinnamon and 1 1/2 teaspoons salt in a small bowl until combined.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Using a 1 1/2-ounce scoop (about 3 tablespoons), arrange 9 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
• Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
• Whisk together the confectioners' sugar, milk (2 tablespoons for a thicker glaze, 3 tablespoons for a thinner glaze) and a large pinch of salt in a small bowl until smooth and creamy.
• Lightly dip the top third of each cooled cookie in the glaze. Transfer the cookies glaze-side up to a wire rack set inside a rimmed baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through.
• The cookies will keep in an airtight container at room temperature for up to 5 days.

THE OATMEAL COOKIE DRINK

Steps:

• Combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled cocktail glass over ice.