Per our Black Friday tradition, I'll be making home-made cookies for anyone who visits the store this Friday (while supplies last). This year, I've come up with a new recipe: a beer-y take on a classic cookie. And since Plead the Fifth is a limited release beer, these cookies are rare and special.

Pair six to twelve of these cookies with a bottle of Plead the Fifth, put it in a cute bag or box, and you've got an awesome, homemade and delicious gift for your favorite beer lover.

You could also make them a little bit less sweet by adding less sugar and a very dark chocolate chip (I like Lily's mini-chips that are made with Stevia and not sugar--we sell them at the store and I've made one batch for Friday with these chips if you want to see how great they are). This less-sweet version would be an unexpected delight on a cheese plate.

WHAT YOU NEED: 

  • 1 12-ounce bottle Dark Horse Plead the Fifth Imperial Stout 

  • 1 tsp vanilla extract 

  • 1 cup butter, unsalted, at room temperature (2 sticks) 

  • 1 and 1/3 cup demerara sugar 

  • 2 eggs 

  • 2 cups white whole wheat flour 

  • 1 tsp baking soda 

  • 1/2 tsp baking powder 

  • 1 tsp salt 

  • 2 and 1/2 cups quick cooking oats 

  • 1 and 3/4 cups semi-sweet chocolate chips (1 12 oz bag) 

WHAT YOU DO: 

1. Start by reducing the beer down to about 1/3 cup liquid. Pour beer into a pot and turn on high, stirring occasionally. You'll need to watch it closely for the first little bit, as it will foam like crazy and you may need to take it off the heat so it doesn't boil over. This part is super fun and cool though!  It will take about 50 minutes to get it down to 1/3 cup (but you only need to watch it closely for the first five-ten minutes)Remove from heat and allow to cool. This also makes your house smell like fresh baked bread—delicious! 

2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. 

3. In the bowl of a stand mixer (or with a hand mixer), cream the butter and sugar. Scrape the sides of the bowl, add the eggs and beat again. 

4. Add 1/3 cup reduced stout and the vanilla extract. 

5. In a separate bowl combine flour, baking soda, baking powder, salt and oats and stir. 

6. Pour dry ingredients into wet and stir to combine. Add chocolate chips and stir. 

7. Scoop 1 tablespoon of cookie dough and place on lined baking sheets about 1 inch apart.  

8. Bake for 8-10 minutes until edges start to brown. Cookies may look a little bit raw still, but that's OK—better underdone than overdone on these cookies as you want them to be moist and chewy. Plus they will cook a bit more and firm up as they cool. Remove from oven and allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack and allow to cool for 5 more minutes.

9. Most likely, you've already snuck one off the pan by now, but if not, when they have cooled for ten minutes, eat and enjoy!  

 

 

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