Remember that Beer Syrup recipe I posted last month? Well, there’s actually a bit of a back story behind the entire post…and it all started with these cookies.
A couple months ago, my office decided to throw a baby shower for one of my co-workers. This person works on my team, and as we’ve gotten to know each other, much of our conversation has turned to craft beer; a hobby of his and the Husband’s (he brews, the Husband drinks!). I wanted to do something creative for the party that incorporated this hobby. The cake was already taken care of, so my next thought was of cookies. My coworkers immediately dismissed it as impossible.
It turns out I’m nowhere near the first person to actually make cookies with beer. There are versions using stout, porter, ale, lager…the possibilities seem endless!
Many of the recipes involved reducing beer down to an extract or syrup in order to reduce the water content. I just adjusted the recipe with a little bit of vanilla extract to make it extra smooth…and voila, you have a syrup perfect for the breakfast table.
But anyway, back to the cookies. A hearty oatmeal cookie seemed like it was more suited for the occasion, and paired beautifully with the flavors in the beer. And just because I was curious, I made two versions: Oatmeal Raisin Stout cookies and Cranberry Oatmeal Ale cookies. After all, what’s more festive for the holiday season than cranberries?
I geek out a bit over the variables in baking, and the differences between these two cookies was no different. Neither cookie had an overt “beer” flavor, but when tasted back-to-back the difference in flavor was clear.
The Oatmeal Raisin cookies were made with Left Hand Brewery Milk Stout. They were flavorful but mild. The Cranberry Oat cookies were made with Heavy Seas Winter Storm. And while I love beer syrup made with the stout, the heavily seasoned winter ale won on the cookie front. The spices and citrus added in the brewing process really made for a flavorful cookie. Although, the ale seemed to take nearly twice as long to cook down, yourself plenty of time.
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Oatmeal Ale Cookies
(Adapted from Beer and Baking)
- 1 C Bread Flour
- 1 C All-Purpose Flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 4 C. rolled oats
- 2 sticks (1C) unsalted butter, softened
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 C. packed brown sugar
- 1 C. white sugar
- 1 tsp vanilla extract
- 1/2 C. beer syrup
- 1.5 C Craisins or raisins
- Preheat oven to 350 degrees F.
- Make a beer syrup using 1 cup beer and 1/3 cup sugar. Set aside to cool.
- Use the remaining beer to soak raisins or craisins while preparing the batter.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices. Stir in oats.
- In a stand mixer, fitted with the paddle attachment, cream together both sugars and the butter until fluffy. Add eggs, one at a time, until just combined. Add vanilla and beer syrup, and mix until combined.
- Slowly add the dry ingredients while mixing on low until just combined.
- Drain Craisins and carefully mix in. If the batter seems too wet, add a flour and oats 1 tablespoon at a time until moist, but not wet. The batter will be sticky.
- Roll cookies into balls using a cookie scoop, melon baller or tablespoon measure to ensure evenness. Cook on a parchment-lined baking sheet for 10 minutes until just lightly browned.
Makes approximately 4 dozen cookies.
Also….I’m just itching for a reason to make these other beer-based cookie recipes:
Pub Cookies – The Beeroness
Beer and Brown Sugar Cookies – The Beeroness
Belgian White Beer Cookies – We are not Martha
Chocolate Stout Cookies with Salted Caramel Pretzel Frosting – The Craving Chronicles
Holiday Sables – Beer for Dessert
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