Chocolate chip cookies that have oatmeal stout in them? Yes please! These adult chocolate chip cookies will have you feeling like a kid enjoying the nostalgic flavors of an oatmeal cookie, but with a twist, the twist being that there is a double chocolate coffee oatmeal stout used in them!
I’m going to dub this week St. Patrick’s Day recipe week, because there are a number of super delicious and scrumptious recipes I have planned and cannot wait to share with you. And on top of being absolutely delicious, these cookies were made for my first in print feature in a local Milwaukee publication called the Alcoholmanac as part of their March issue, in case you don’t live in Milwaukee, here’s a picture:
And when we’re talking about St. Patrick’s Day, of course the topic of stout comes up. Dark and rich in flavor, they’re perfect for bringing out sweet notes of chocolate and coffee. The stout I used for these cookies was a breakfast stout, the double chocolate coffee oatmeal stout from Founders Brewing. “The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and two types of coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever.” The description sounds like a cookie in and of itself, doesn’t it?
Making the cookies isn’t difficult, it’s pretty much a chocolate chip oatmeal cookie, but the most time consuming part is reducing the stout. You want it to almost be a syrupy consistency, slightly thick, Even though it does take a little time, the end result is totally worth. You then include the syrup in the batter, and bake the cookies. Out of the oven come deliciously chewy chocolate chip oatmeal stout cookies.
Yesterday I previewed that I would be sharing this recipe on instagram and facebook (I’d love to stay connected via social media) so without further a due here is the recipe for Chocolate Chip Oatmeal Stout Cookies:
- 1 12-ounce bottle Oatmeal Stout (1/3 cup of liquid used after reducing)
- 1 tsp vanilla extract
- 1 cup butter, unsalted, at room temperature (2 sticks)
- ⅔ cup sugar
- ⅔ cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 ½ cups quick cooking oats
- 1 ¾ cups semi-sweet chocolate chips (1 12 oz bag)
- Start by reducing the beer down, it will reduce by half (you’ll only be using ⅓ cup of the liquid, so you could only use ½ a bottle and drink the rest while baking!) Pour beer into a pot and turn on high, stirring occasionally, and cook until it has reduced into half (about 30-40 minutes). Remove from heat and allow to cool a little.
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper
- In the bowl of a stand mixer or with a hand mixer cream the butter and sugars, scrape the sides of the bowl and add the eggs and beat again, and then add ⅓ cup 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, add chocolate chips and stir.
- Scoop 1 tablespoon of cookie dough and place on lined baking sheets about 1 inch apart (I get 12 cookies per baking sheet) and bake for 8-10 minutes until edges start to brown a little (only a very little, you don’t want to over bake these because they’re a chewy cookie.) Remove from oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack and allow to cool for 5 more minutes and then enjoy!
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