The Drunken Cookie: Oatmeal Stout Cookies

The Drunken Cookie: Oatmeal Stout Cookies

February 24, 2017

These Oatmeal Stout Cookies with Chocolate Chips are made from an Oatmeal Stout reduction. They are savory yet chocolatey and are absolutely decadent. They pair perfectly with any stout or dark lager and are sure to win over any beer aficionado’s heart.

Oatmeal Stout Cookie with Chocolate Chips Recipe:

Servings: Approximately 2 dozen cookies

Ingredients

1 12-ounce bottle of your favorite Oatmeal Stout (reduced to 6 ounces)
2 tsps vanilla extract
1 cup butter, unsalted, room temperature
2/3 cup granulated sugar
2/3 cup brown sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
2 ½ cups rolled oats
1 ¾ cups semi-sweet chocolate chips

Instructions

Pour beer into a pot and turn on medium high. Keep an eye on the reduction so it doesn’t boil over. Once reduced by half, remove from heat and let cool. Preheat oven to 350 degrees. Cream the butter and sugars. Add the eggs and beat again. Add ⅓ cup of reduced stout and the vanilla extract. In a separate bowl combine flour, baking soda, baking powder, salt and oats and stir. Pour dry ingredients into wet and stir to combine just until evenly mixed. Do not over mix. Add chocolate chips and stir on low. Cover and refrigerate for at least one hour. Use a small ice cream scoop (about 2 tablespoons) to portion cookie dough and set on baking sheets about 1 inch apart. Bake for 12-15 minutes until golden. Remove from oven and allow to cool for 5 minutes on baking sheet.

 




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