I had a homebrew club meeting yesterday, and I mentioned I was bringing some oatmeal stout. I then got a challenge- "Bring oatmeal stout cookies!".
Well, I did. I googled that, and found a good recipe here: http://www.bellaonline.com/articles/art38667.asp
I changed the recipe a bit. First, I poured a bit of stout and brought it to a boil and reduced it. While that was boiling, I got together the rest of the ingredients. I don't like raisins, so I used walnuts and chocolate chips. I used quick oats. I don't like molasses, but I left most of it in and reduced it just a tad.
So, my recipe was very similar but went like this:
½ lb. butter
2/3 C. granulated sugar
2/3 C. firmly packed light brown sugar
1 tablespoon molasses (scant)
3 tablespoons Yooper's Oatmeal Stout (reduced) This was more like 4 ounces cooked down to 3 tablespoons!
1 teaspoon almond extract
1-1/2 C. flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
2 C. quick Oats
1 C. chopped walnuts
1/2 bag of chocolate chips
Mix dry ingredients together, but not the oats, nuts or chocolate. Set aside. Cream butter. Beat in sugar and egg, then the molasses and stout and flavor extract. Stir in the dry ingredients well. Then stir in the oats. Finish by stirring in the nuts and chocolate chips.
Use a full rounded teaspoon and drop the cookies on a greased cookie sheet or parchment paper. I use my Pampered Chef stoneware. Bake at 375 for 11 minutes. Let the cookies sit on the stoneware for a few minutes (they are VERY soft) and remove with a metal spatula to a wire rack to cool.
These cookies are chewy, and not crisp. They were best fresh out of the oven but stayed soft. I took three dozen to the homebrew club meeting. It was a very small turnout, but I only brought home a couple of cookies! They were a big hit.