Feb 11, 2014

Cooking with Beer.....Winter Welcome Oatmeal Cookies

Its been WAY too long since we've posted anything on "Cooking with Beer", so here goes. This past weekend, my older brother, the Elder Czar, attended a great beer tasting event hosted by a friend of his. One of the things they had to eat was a "oatmeal and beer" cookie. My brother (who is a trained chef by the way) described them as "one of the best cookies I have ever had" to me. Well, me being such a huge fan of both beer and cookies, I just had to get the recipe. So my brother asked the hosts of the event, and this is the recipe they sent him.

So, check out these "Samuel Smith's Winter Welcome Oatmeal Cookies", from the awesome beer cooking website  "Beer and Baking"

2 cups AP Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 cups rolled oats
1 cup cocoa nibs
2 sticks of unsalted butter
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup granulated sugar
1 cup packed light brown sugar
                                                                                    1 teaspoon vanilla extract
                                                                                    1/2 cup beer syrup
                                                                                    1 1/2 cup chocolate chips


1. Make your beer syrup and set aside. See instructions above. Heat oven to 350 degrees F.
Using room temp butter (or microwave the butter for 15-20 sec.) beat the butter and brown sugar and white sugar in a stand mixer with the paddle attachment until combined and color is starting to lighten and butter is getting fluffy, about 5 minutes. Mix all the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, salt and oats) together in a mixing bowl with a whisk until combined.

2. Add eggs one at a time into the butter until combined. Add the vanilla and the beer syrup to the butter, scraping down the sides of the bowl when needed. Add the flour mixture with the speed on low in batches until just combined. Fold in the cocoa nibs and chocolate chips until evenly dispersed.

3. Using a cookie scoop or a tablespoon, drop dough onto a cookie sheet that has parchment paper or a silpat to prevent sticking. Cook for 10-12 minutes or until slightly browned on the edges. Be careful not to over cook, they will become hard once cool. Rotating once during baking is optional. Allow to cool on the cookie sheet for 10 minutes then transfer to a wire rack to cool completely.

If you want to read the full recipe, check out Beer and Baking here, for complete notes and a little more from the author. Note, the photos also came off of this site as well, so I need to give them credit for that.

I can't wait to try these!! Let me know if you do, I would love to know how they come out!

Until next time
Bottoms up my friends

The Beer Czar

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