If there are two things that are truly holy to me in this world it’s beer and cookies. To date I’ve officiated two weddings for friends, and if I can unite any two great things into matrimony – I’ll jump at the chance to do so. I think about beer a lot, it’s kind of hard not to when you work in a Brewery and you smell it, live it, and taste it pretty much everyday of your life. It’s a very hard life as you’d imagine, having to be so beer-centric and all. Anyways, it was on my way home from work I decided I wanted to try something new: beer cookies. I bake with beer a lot, but never in the capacity of cookies; which happen to be my specialty. I’ve shared recipes on this blog before so even though I’m still ironing out the kinks, I thought I’d share how you can make your own.
What you need:
-3/4 cup Brown Sugar (Light or Dark)
-1/3 cup Granulated Sugar
-1 and ½ sticks Butter or Margarine
-2 heaping cups of Flour (I prefer Wheat but all-purpose is a-okay too)
-1 teaspoon Almond Extract
-1 teaspoon Baking Soda
-1 cup chopped Walnuts
-1 can craft beer (because who wants PBR cookies?) of your choice room temperature – I would try to compliment the butterscotch with something light, floral, and mildly hoppy, but do as you will. I don’t own you.
-1 tsp. Ground Cinnamon
-2 cups Butterscotch Chips
How you do:
- Mix the butter or margarine with the brown and granulated sugars. Let your butter or margarine soften either by leaving it or prior to baking or microwaving for a few seconds at a time. Add the two eggs and stir in. Do not use a electric mixer.
- Add Baking Soda, Almond Extract, and Cinnamon.
- Cut in flour – when I say ‘heaping cups’ – don’t be shy. You almost want to feel like you’re putting in too much. Trust me.
- Add Walnuts and Butterscotch chips.
- Now you add the beer, I recommend mixing in almost 12 ounces and if it seems to watery, pack the dough down and pour some down the drain and add a splash of flour. When the dough is done place in your fridge for 30-45 minutes until it’s chilled.
- Roll dough into balls and place on a cookie sheet. Cook in oven at 350 degrees for 13-15 minutes. Let cool before removing them from pan, they should be light golden brown on the bottom.
- Bring to your friends/coworkers/significant other and relish in the coolness factor of being the person who made beer cookies (it feels good).
In my cookies I used Uinta Brewing Company’s Wyld EPA, a 4.0% Extra Pale-Ale that has a subtle maltiness and a sweet hop flavor with notes of citrus and pine.