Oatmeal Stout Chocolate Chip Cookies for St. Patrick's Day

March 8, 2017

oatmeal stout cookies

When it comes to St. Patrick's Day we all think of corned beef, cabbage and a nice stout beer (or two), but let's not forget about dessert! We love this "Drunken Cookies" recipe from Feed Your Soul Bakery. These delicious cookies are flavored with Oatmeal Stout beer that's been reduced, then blended with cookie goodness like rolled oats and semi-sweet chocolate chips. We'll eat these scrumptious cookies any time of year, but think they're the perfect complement to your St. Paddy's Day menu!

Oatmeal Stout Chocolate Chip Cookies
Courtesy of Feed Your Soul Bakery

Makes approximately 2 dozen cookies
1 12-ounce bottle of your favorite Oatmeal Stout (reduced to 6 ounces)
2 tsps vanilla extract
1 cup butter, unsalted, room temperature
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 rolled oats
1 ¾ cups semi-sweet chocolate chips
Pour beer into a pot and turn on medium high. Keep an eye on the reduction so it doesn’t boil over. Once reduced by half, remove from heat and let cool.

Preheat oven to 350 degrees.

Cream the butter and sugars

Add the eggs and beat again

Add ⅓ cup of 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 just until evenly mixed. Do not over mix.

Add chocolate chips and stir on low.

Cover and refrigerate for at least one hour

Use a small ice cream scoop (about 2 tablespoons) to portion cookie dough and set on baking sheets about 1 inch apart

Bake for 12-15 minutes until golden. Remove from oven and allow to cool for 5 minutes on baking sheet.

oatmeal stout cookies