Oatmeal Stout Oatmeal Cookies… I know… not entirely creative. While I was sitting back enjoying Ghost Train Oatmeal Stout from Hell’s Basement brewery, I immediately thought of oatmeal cookies. And creativity aside, I decided to just make the best damn oatmeal cookies I could using this thick, roasty beer.
Hell’s Basement is located in Medicine Hat, down about 550 km south of me. It is another Alberta brewery on the brewery bucket list. We plan to hit a bunch in the south of the province hopefully this summer! They have been open just over a year and already have come out with a huge variety of memorable beers. Besides this Oatmeal Stout, their Yard Milkshake IPAs are a must have! I missed out on the the mango – loved the blackberry – and am really looking forward to the strawberry to hit the shelves of my local liquor store!
As written right on the can, the brewery was founded by six beer lovers and the name was inspired by Rudyard Kiplings’s affectionate description of Medicine Hat:
“This part of the country seems to have all hell for a basement, and the only trap door appears to be in Medicine Hat. And you don’t even think of changing the name of your town. It’s all your own and the only hat of its kind on earth.” – Rudyard Kipling, 1907
Ghost Train Oatmeal Stout is a 5.7% ABV that comes in a 355 mL can. It pours dark, almost black in colour, with a thick amount of foamy beige head. It smells of roasty caramel malts, baked oatmeal, chocolate and coffee. The taste isn’t far off from the nose with caramel malts, roasted oats, chocolate, coffee, and some light earthy hoppiness. It is smooth, thick, and creamy with a light-to-medium carbonation. Great on its own; perfect inside these Oatmeal Stout Oatmeal Cookies.
Now, onto the recipe.
I have used beer in cookies before and it worked really well.
Why not try it again by making Oatmeal Stout Oatmeal Cookies!! Pairs well with, of course, an Oatmeal Stout!
- 1/2 cup oatmeal stout beer, reduced by half
- 6 Tbsp. coconut oil
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 egg
- 1-1/4 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup shredded coconut
- 1 Tbsp. cornstarch
- 1-1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- Start by reducing the beer in a sauce pan over medium heat. Stir occasionally and remove from heat to cool once reduced by half, about 20-25 minutes.
- Mix all of the wet ingredients (once beer reduction is cool; don't cook the eggs!) in a mixing bowl until evenly combined. There may be small coconut oil lumps and that's ok.
- In a separate bowl whisk together all of the dry ingredients, except for the walnuts and chocolate chips.
- Add the dry ingredients to the wet and mix until evenly combined. Stir in the walnuts and chocolate chips.
- Line a cookie sheet with parchment paper and scoop out 12-14 balls of the dough (depending on how big or small you want your cookies) onto the parchment paper lined sheet. Put the unbaked cookies into the fridge for 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Transfer half of the chilled cookie balls to a parchment paper lined cookie sheet (so that you have 6-7 cookies on each sheet), spacing them out to about 2 inches apart.
- Bake in preheated oven for 15 - 18 minutes, until slightly golden brown.
- Let the cookies sit on the cookie sheets for a couple minutes, then carefuly transfer to a cookie cooking rack to cool completely.
- Enjoy with a pint of dark, roasty stout beer!!