Spoon tablespoon-size drops onto a parchment-paper-lined cookie tray and bake for 10 to 12 minutes until lightly browned but still soft. Mix together cocoa powder, flour, spent grain, baking soda, baking powder and salt, and fold into the oat mixture.Īdd oat mixture, raisins, and egg to creamed butter. Slowly cream mixture together until light and fluffy.Īdd remaining cup of stout to the rolled oats and let sit. Remove from heat and allow to steep for 15 minutes.Ĭombine brown sugar and butter in bowl of an electric mixer with the paddle attachment. ½ cup spent grain flour (substitute all-purpose flour if unavailable)Ĭombine 1 cup of stout beer with the raisins in small pot and bring to a simmer. Beat Becel® sticks with sugars in large bowl with electric mixer until light and fluffy. ½ lb butter, diced and at room temperature Combine flours, cinnamon, baking soda and salt in large bowl set aside. The CIA chefs recommend washing down the sweets with the same beer you used to make them.Ĭhocolate Stout Oatmeal Cookies Makes 24 to 30 small cookies Ingredients: Incorporating flavor notes of both chocolate and coffee, the stout adds a nice kick to these tried-and-true cookie favorites. Chocolate Stout Oatmeal Cookiesīut beer in cookies? You bet! None other than the folks at The Culinary Institute of America in Hyde Park have devised this recipe for chocolate stout oatmeal cookies, which incorporates two cups of NYS craft-brewed stout (like the stuff made at the CIA’s own brewery) along with raisins, oatmeal, cocoa, and plenty of chocolate chips. The CIA chefs recommend washing down the sweets with the same beer you used to make them.
Along with the standard beer-battered fish and onion rings, today’s chefs are also using brew in burgers, chili, mac and cheese - even pasta.īut beer in cookies? You bet! None other than the folks at The Culinary Institute of America in Hyde Park have devised this recipe for chocolate stout oatmeal cookies, which incorporates two cups of NYS craft-brewed stout (like the stuff made at the CIA’s own brewery) along with raisins, oatmeal, cocoa, and plenty of chocolate chips.
Weirdo.Adobe Stock / Brent Hofacker These dark, subtly sweet cookies are the perfect accompaniment for a hearty mid-winter pint of equally dark Hudson Valley beer.Īs craft beer continues to be plentiful in the Hudson Valley, the foamy firewater has busted out of the brewery and into the kitchen. How we have lived together for over a decade without me knowing that is mind boggling… He said he didn’t want me to feel pressured to bake them just because he likes them. He told me that oatmeal raisin is his all time favorite cookie. When Hubby found out I was baking these, he got really excited. Note to self – add nuts to cookies more often.Īs usual, I made these cookies “hand-sized” by using my large muffin scoop to portion out the cookies. But I definitely don’t do it often enough. I always enjoy putting nuts in cookies for the extra texture. And honestly, I can’t decide which version I like better. We have a nut allergy at work so I made half with walnuts and half without. When a coworker requested oatmeal raisin cookies for his birthday celebration, I was excited to force myself to bake these cookies at home. I love how chewy oatmeal raisin cookies stay and the flavor combination of the oats, raisins, and the hint of cinnamon. But when it comes to baking cookies, I always go for chocolate chip cookies. I find myself choosing them over chocolate chip whenever I’m at work and there are cookies for a meeting. Oatmeal raisin cookies are some of my favorite cookies out there. Scoop large portions of dough to get a big, soft, chewy oatmeal raisin cookie with a hint of cinnamon 47 comments » Thick and Chewy Oatmeal Raisin Cookies