Take a look at these whiskey oatmeal cream pies. They look incredible, right? Creamy and oatmealy and everything you’ve ever wanted in your sweetest of dreams. They’re even made with Irish whiskey for goodness sakes!

Now read the directions. After ogling and drooling over the idea of these tantalizing cookies, and seeing them every day on ABC’s Pinterest page, we decided we had to make them. Who cares that the ingredients called for .13 ounces of baking soda and a little bit of pure vanilla bean paste (whatever that is)? We were doing it. But boy, were those directions intimidating. Fear not, however! It was much easier to do than it seems—and completely worth it. We promise. With a little patience and all the right supplies, this recipe is totally pin-possible.

If you’re like us, you have a drawer full of measuring cups and spoons and no way of measuring ounces. No problem. Either pick up one of those glass measuring bowls that measures ounces as well as cups or get on Google and convert it. Six ounces of flour? Pfft. How about 3/4 cup of flour? .25 ounces of baking powder? Try 1.5 teaspoons. It’s not exact, but it’s close enough.

After a few unit conversions and measuring out the proper amounts of the ingredients, we started sifting (definitely necessary) and mixing and whipping and preheating the oven and lining the pans—keep in mind, there were two of us busily shuffling around the kitchen, an idea we highly
recommend. These cookies didn’t seem so difficult with two people working toward the same goal. Trust us, there is no way we would have finished as quickly as we did (under two hours—whew!) with just one lone baker. Do you know how long it takes to whip egg whites and brown sugar into a creamy, voluminous fluff? We do! A long time.

The directions say to use a teaspoon-sized cookie scooper to place the dough on the cookie sheets. Do that. We didn’t because we didn’t have an official “cookie scoop” and ours ran together like The Greedy from Raggedy Ann and Andy (you know, that giant gloopy glob that seemed to swell and envelop everything? We realize that for those of you who understand the reference, it is a terrifying analogy, and we apologize for that, but you’ll thank us later). So remember:  two inches apart and a teaspoon-sized cookie scooper.

Also, cook the cookies longer than you would think. We thought ours were starting to burn because the edges were looking a little dark. They were definitely starting to crisp, but the cookies we thought we “saved” were too soft to be used. You need the cookie bottoms to be sturdy.

The brown sugar whiskey marshmallow cream took the longest time to prepare. After the sugar was dissolved over steaming water, it took nearly 30 minutes of beating/mixing to get the right consistency. By the way, whisk for a few seconds before placing your heat-safe bowl over the pot of
water. It gets the sugar and the egg whites acquainted before merging together into a homogenous liquid.

After roughly 30 minutes of whisking and beating, we scooped the cream filling into a piping tube and started assembling the cookies, which we had to cut apart from each other because, well, The Greedy.

These really, truly are some of the best oatmeal cream pies
we’ve ever tried and totally worth the time it took to make them. So if you have a little extra Jameson lying around, we highly recommend trying this recipe out. If not, a mini bottle—the kind they give you on airplanes—is all you need. We even had a little whiskey left over.

Sound off below and tell us how yours turned out or if there is something else you want to see us attempt!

Good luck in the kitchen,

Hannah and Meghan