Chocolate Stout Oatmeal Cookies
CIA’s Rich and Robust Chocolate Stout Oatmeal Cookie Recipe
Stout beer has flavors of chocolate and coffee and it will add a new flavor dimension to your traditional oatmeal cookie recipe. When you are done making cookies, enjoy them with the beer used in the recipe. Try New York State craft-brewed stout to make this unusual and delicious recipe.
Makes 24 to 30 small cookies
- 2 cups stout beer
- 1 cup golden raisins
- 2 cups light brown sugar
- 1/2 pound room temperature butter, diced
- 3 cups rolled oats
- 1 tablespoon cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup spent grain flour (substitute all-purpose flour if unavailable)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 350 degrees F.
- Combine 1 cup of the stout and the raisins in a small pot and bring to a simmer. Remove from the heat and allow to steep for 15 minutes.
- Combine the brown sugar and butter in the bowl of an electric mixer with the paddle attachment. Slowly cream the mixture together until light and fluffy.
- Add the remaining cup of stout to the rolled oats and let sit.
- Mix together the cocoa powder, flour, spent grain, baking soda, baking powder, and salt, and fold into the oat mixture.
- Add the oat mixture, raisins, and egg to the creamed butter. Gently mix until it comes together.
- Fold in the chocolate chips.
- Spoon tablespoon-size drops onto a parchment-paper-lined cookie tray and bake for 10 to 12 minutes until lightly browned but still soft.