I’ve always heard people call this cocktail “dessert in a glass,” and honestly, it’s true. The first time I tried making an Oatmeal Cookie cocktail, I was pretty skeptical – how could a drink actually taste like a homemade cookie? But after that first sip, I immediately started pulling out the bottles to mix up another round.
What makes this drink really special isn’t just the nostalgia – it’s that surprising blend of liqueurs that ends up tasting like a freshly baked oatmeal cookie, but with a grown-up twist. It’s sweet, sure, but not over-the-top, with just enough warm spice to make you want to curl up somewhere cozy.
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Apparently, this cocktail first started popping up back in the late ‘90s, when bartenders were getting experimental with dessert-flavored drinks. I’m not sure who came up with it originally (if you know the story, let me know!), but it very quickly became a crowd-pleaser, perfect for anyone with a sweet tooth who doesn’t want an actual dessert.
I’ve made this for holiday parties, low-key movie nights, and even summer barbecues – it never fails to spark that “Wait, what’s IN this?” curiosity. People always get a kick out of how much it actually tastes like the cookie.
Ingredients & Glassware
- 1 oz (30 ml) Baileys Irish Cream
- 1 oz (30 ml) Butterscotch Schnapps
- 1 oz (30 ml) Cinnamon Schnapps
- 1 oz (30 ml) Kahlúa
- Ice
- Optional: cinnamon stick or cookie crumble for garnish
You can serve this in a rocks glass (my go-to, since they’re easy to hang on to), or dress things up in a martini glass if you’re feeling fancy or trying to impress.
How to Make It
- Fill your cocktail shaker about three-quarters full with ice.
- Pour in the Baileys, then the butterscotch schnapps, cinnamon schnapps, and Kahlúa.
- Give it a good, vigorous shake – count to 15 or so, until the shaker is nice and cold in your hands.
- Strain into your glass over fresh ice.
- If you’re in the mood, dust a little ground cinnamon over the top or add a cinnamon stick as a garnish.
A quick tip: use the best quality liqueurs you can get. I’ve made this with the cheap stuff before and, honestly, you can totally taste the difference.
For anyone skipping alcohol, you can get close to those flavors by mixing some vanilla milk with a dash of cinnamon and a bit of butterscotch syrup. It’s not identical, but it still brings a hint of cookie goodness – kid-friendly, too.
Something I’ve picked up after making these a ton of times: pop your glass in the freezer for a bit beforehand. A chilled glass helps keep your drink colder, which really makes all those creamy, spiced flavors stand out.
Feeling adventurous? Here are a few of my favorite twists:
- The Morning After: Add a shot of espresso for a coffee-kick version.
- Nutty Cookie: Swap the Kahlúa for hazelnut liqueur – hello, Nutella vibes.
- Spicy Cookie: Use cinnamon whiskey instead of schnapps for a little extra warmth.
Surprisingly, this cocktail pairs great with cheese boards – especially if you’ve got aged gouda or creamy brie in the mix. The sweet and savory combo is amazing. And if you’re serving dessert, try it with anything chocolate – the flavors play really nicely together without getting overwhelming.
The best part about the Oatmeal Cookie cocktail is how forgiving it is. If you like things less sweet, just cut back on the butterscotch. Want a little more spice? Add an extra splash of cinnamon. Once you’ve made it a few times, you’ll find your own sweet spot.
Just a heads up: these go down way too easily for something so rich. I speak from experience – pace yourself!
