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Oatmeal Stout Oatmeal Cookies

Using a reduced oatmeal stout heightens the flavour of these damn good oatmeal cookies
Author Chews and Brews


Wet Ingredients

  • 1/2 cup oatmeal stout beer reduced by half
  • 6 Tbsp. coconut oil
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 egg

Dry ingredients

  • 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


  1. 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.
  2. 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.
  3. In a separate bowl whisk together all of the dry ingredients, except for the walnuts and chocolate chips.
  4. Add the dry ingredients to the wet and mix until evenly combined. Stir in the walnuts and chocolate chips.
  5. 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.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. 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.
  8. Bake in preheated oven for 15 - 18 minutes, until slightly golden brown.
  9. Let the cookies sit on the cookie sheets for a couple minutes, then carefuly transfer to a cookie cooking rack to cool completely.
  10. Enjoy with a pint of dark, roasty stout beer!!

Recipe Notes

Adapted from A variety of oatmeal cookies on the web