These Irish Cream No Bake Cookies are a boozy twist on the classic cookie recipe! Irish cream combined with sugar, butter, and oatmeal for a richly sweet treat that's perfect for St. Patrick's Day!
Add 2 cups granulated sugar, 1 cup Irish Cream Liqueur, ¾ cup unsalted butter, and ¼ teaspoon salt to a large pot and stir frequently until it comes to a boil. Keep on a rolling boil for 90 seconds, stirring just a little bit.
Remove from heat and stir in 1 teaspoon vanilla extract followed by 4 cups 1-minute oatmeal, 1 (3.4 oz.) box instant vanilla pudding mix, and ¼ cup powdered coffee creamer. Once fully combined, plop large spoonfuls onto wax paper and let set for about an hour.
Notes
You can replace vanilla pudding with white chocolate, chocolate, or cheesecake pudding.
If you would prefer them to be less boozy, I recommend 1/2 cup of milk and 1/2 cup of Irish Cream liqueur.
It's very important to have a rolling boil for 90 seconds, if you undercook then your cookies won't harden and if you overcook then your cookies will turn out dry and crumbly.
Cookies will have a hard time setting if it's raining or humid.