Thursday, June 28, 2012

Irish Cream Chocolate Chip Cookies

A riddle.

What do you get when you cross a bottle of Irish cream liqueur in the pantry, the last day of school, and hankering for a chocolate chip cookie? 

I don't know for sure, but it could very quickly become happy hour in the teachers lounge courtesy of one very delicious cookie.

I think being a teacher is a tough job, but I can imagine, it's a very rewarding one. I don't think they always get the credit they deserve either. Sure, there are some rubbish teachers out there (yeah, I'm talking to you, Mrs. Matthews, my 9th grade Biology teacher with skirts up to there, ALWAYS flirting with the other male teachers and cute boys in class. It was so gross and I learned absolutely nothing that whole year, thankyouverymuch), but for the most part, these scholars inspire our children. You really do have to be a certain kind of person to do that everyday. I know how far my daughter has come since her first day of school, so I have all the respect and admiration in the world for them. 

I'm especially not a fan of those that criticize teacher wages. If I had a dollar for every time I heard, "Well, they make enough money" or "That's why they earn the big bucks", I'd have a lot of money in my possession.

Like $543.28.

Hey, I didn't say I was good at the math, I just said I'd have a lot. This is no reflection on you, Mr. Benson, my awesome 5th Grade Math teacher. I may not be smarter than a 5th Grader anymore, but I can bake better than one, so it evens itself out. 

All I'm trying to say is that teachers earn and deserve their paychecks. Sit down with one and ask them all that they do. You may be surprised.

Show them your love and support. You'll get back so much more than what you give.

Even if it has to be explained by using a Venn Diagram, word problems, or by opening your Calculus book and turning to page 146. 


2¼ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature 
1¼ cup packed brown sugar 
1 egg
2 teaspoons pure vanilla extract 
¾ cup Irish cream Liqueur 
1 teaspoon Irish whiskey, optional
2 cups semi-sweet chocolate chips 
1 cup chopped pecans or walnuts OR ½ cup of both

Preheat oven to 350ºF. Prepare cookie sheets by lining with silicone mats or parchment paper.

In a large mixing bowl, sift flour, baking soda, and salt together. Set aside.

Using a mixer, cream butter and sugar together until fluffy. Add egg, vanilla, and Irish cream, and whiskey, if using. Mix in dry ingredients and blend until creamy. STIR in chocolate chips and nuts.

Drop by tablespoons onto cookie sheet or by using an ice scream scoop with a retractable mechanism.

Bake for 10-14 minutes. Please know that times will greatly depend on the size of ice scream scoop you use. I used a large scoop, so my cookies took approximately 13 minutes in the oven. You can probably tell from the lettering on the silicone mats how big my scoops actually are. 

Remove from oven and transfer onto a wire rack. Allow to cool completely.

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