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4.34 from 3 votes
Recipe Beer Oatmeal Raisin Cookies
Chewy oatmeal cookies with Beer
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins

Chewy oatmeal cookies made with beer are full of flavor and stay soft for days! Try them with your favorite winter ale or stout and taste the difference.

Course: Dessert
Cuisine: American
Keyword: oatmeal cookies
Servings: 48 cookies
  • 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
  1. Preheat oven to 350 degrees F.
  2. Make a beer syrup using 1 cup beer and 1/3 cup sugar.  Set aside to cool.
  3. Use the remaining beer to soak raisins or craisins while preparing the batter.
  4. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices.  Stir in oats.
  5. 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.
  6. Slowly add the dry ingredients while mixing on low until just combined.
  7. 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.
  8. 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.
Recipe Notes

(Adapted from Beer and Baking)