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:
Ingredients
- 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)
- 2/3 cup 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 quick cooking oats
- 1 ¾ cups semi-sweet chocolate chips 1 12 oz bag
Instructions
- Start by reducing the beer down, it will reduce by half (you’ll only be using 1/3 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 1/3 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!
Logan Warye says
I am baking these tomorrow night to bring into work and have a quick question! Would I be able to reduce the beer down tonight, just so it’s ready for tomorrow? I didn’t know if that was possible or not. If so, do I put it in the ridge or just room temperature?
Sweetphi says
Hi Logan, yes, you can definitely cook it ahead of time. I would refrigerate it, but then let it come to room temperate before using 🙂
Lauren says
These are great! I put together really quickly one evening before dinner. I took them to work and my coworkers loved them. Many mentioned they liked that they weren’t too sweet.
I had some issues with my beater so I’m not sure if as written it’s less sweet, or my errant beater flinging sugar everywhere left mine with significantly less sugar. In any case, next time I’ll probably put in a little less sugar. One note: I didn’t have quick cook oats, so I whirred some rolled oats in my (uncleaned) coffee grinder with some pretzels for a few seconds. Like my beaters, I was a little overeager, I guess, because it came out closer to oat flour than rolled oats. But still, made a really delicious cookie. Will make again!
Sweetphi says
Hi Lauren, thank you so much for coming back and leaving feedback on the cookies, I always like hearing how they turned out, and I’m so glad you and your coworkers enjoyed them.
I’ve had those days where kitchen electronics don’t work quite right, so I’m with you there! It is really interesting that you mentioned they weren’t too sweet, because as written with 1 1/3 cups sugars (brown and granulated) and with the semi-sweet chocolate chips I find that they are the typical cookie sweetness. Obviously if some got out of the mixing bowl that could totally have something to do with it 😉
Also, in terms of the oats, I have had the same thing happen where I didn’t have quick cooking oats so I just used regular oats and they turned out great – they were just a little more ‘sturdy’ then with the quick cooking oats if that makes sense.
Thank you for your feedback, and if you’re ever looking for another unique recipe to make for your coworkers, these salted caramel chocolate chip cookies are another one of my favorites!
Meghan Storey says
Hi Sweet Phi!
I wanted to see if it would be possible to share this recipe on CraftBeer.com? CraftBeer.com is the public-facing, educational website from the Brewers Association about craft beer/styles/pairing with food/cooking with beer. I would create a post and include your bio/photo/link to Sweet Phi at the bottom of the post. Please let me know if this would be possible or how you prefer to work with outside sites. Thanks! – Meghan
Sweetphi says
Thanks for the message Meghan, I’d like if you could share a partial recipe and then link back to my site for the full recipe. Feel free to email me at sweetphiblog@gmail.com if you’d like to discuss this further 🙂
LLSB says
Making these right now with Ninkasi Vanilla Oatis. Not that it really matters, but I think you left out when to add the vanilla! 😉 Thanks for the recipe, I’m having fun making Beery Baked Goods this week (Did a Young’s Double Chocolate Stout Chocolate Cake that was AMAZING. I look forward to these cookies being fantastic as well!) Cheers!
Sweetphi says
Thank you so much for your comment, I totally did forget to tell when to add the vanilla, it’s right after you add the reduced beer. Did you love them? I’d love to know when you thought!!
LLSB says
Yeah. That was a good cookie. A really good cookie. Gone by day three (by tremendous restraint on our part). I may have skewed it a tad cuz I left the beer unattended and it had reduced to a very very small amount of super thick syrup, so I just added some water back in. Not sure if that messed with things. I plan to make them again this time I might see how it comes out if I use the super thick goop I made by my folly (I just have to use the WHOLE bottle I guess!). Did you ever try this in the developing stages- am I cruisin’ for a bruisin’ (or a lot of tears perhaps)? The science end of Cookies still baffles me on some fronts. 😉 Ty for sharing this recipe, it’s going in The Vault!
Sweetphi says
Aaahhhhh, thank you SO MUCH for your wonderful comment! I always love hearing how people tweak the recipes and how they like them. A super thick syrup totally isn’t a bad thing, I bet the cookies were very rich! I did do that once when developing the recipe – made the syrup suuuper thick, I liked it, but I ended up adding a little more liquid back in because it seemed too thick. Thanks again for your comment 🙂
Azirkah says
Hi there! I am dyin to give this a try (plus it gives me an excuse to visit my local craft beer specialty store which is always fun). I have a question though… did you realize the ingredient list says baking soda twice, rather than baking soda and baking powder? I would guess that it’s meant to be 1 tsp soda and ½ tsp powder, but I thought I’d double check, just in case. Have a good one! =)
Sweetphi says
Thank you so much for your comment and pointing that out, I will definitely change that asap (it is 1 tsp baking soda and 1/2 tsp baking powder). Visiting the beer store is always fun, isn’t it? So many cool things to try. Thank you again so much for pointing that out 🙂
Mabel @ Ma Bella Vita says
I need to try this! Will look for oatmeal stout next time I am at trader joes or whole foods (hopefully I can find some there). Would definitely love to make these.
Sweetphi says
I think you’d absolutely love these Mabel (love your name btw), trader joes or whole foods would definitely have an oatmeal stout that would work perfectly to make these delicious cookies 🙂
Lynn @ Order in the Kitchen says
So proud of you for your feature and thank you SO much for sending it to me so I could relish in your success!! I cannot wait to see you in a couple of days girl!! Miss you so much and these cookies look absolutely spectacular!!
Sweetphi says
Thank you so much for your kind words Lynn! I cannot wait to see you in a couple of days as well, T-minus 2!!!! Sooo excited! And if I had any of the oatmeal stout left I so would have made these for you 😉
Suné Moolman says
Congrats on getting published – that is so cool!
I am in love with St P-Day inspired recipes, these cookies are gorgeous!
Sweetphi says
Thank you for the congratulations, much appreciated! And another thank you for the lovely compliment. I’m totally in love with St Patty’s day recipes as well 🙂
wearenotmartha says
Mmm Founder’s Breakfast Stout is one of my favorites! I wouldn’t mind these cookies for breakfast right now either 🙂
Sues
Sweetphi says
Cookies for breakfast are great, aren’t they? And no one would ever need to know there’s a little stout in there lol 🙂 Thank you so much for commenting!