Preheat your oven to 350°F (175°C). This ensures a perfect baking environment for our delightful oatmeal cookies.

Cream together the brown sugar, softened butter, and a pinch of salt in a stand mixer until the mixture turns smooth and fluffy.

Add the eggs, vanilla extract, milk, and Irish whiskey to the creamed mixture. Mix until combined.

Gradually incorporate the all-purpose flour and oats into the wet mixture, mixing until a cohesive dough forms.

Chill the dough for 1 hour if possible. This optional step enhances the flavors.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, giving them some space.

Bake for 10-12 minutes, or until the edges are light golden brown; centers should remain soft.

Cool completely on a wire rack.

Prepare the Whiskey Meringue by beating the egg whites and brown sugar until stiff peaks form, then fold in a splash of whiskey.

Pipe the meringue onto the bottom of one cookie half and sandwich with another cookie.