Oatmeal raisin cookie beer recipe how to#

The malt bill was pretty light, but when considering the addition of brown sugar and raisins at the end it seemed appropriate for keeping the sweetness and gravity in check, though I do think it took away from the final body of the beer. Malt: 2-row, Chocolate, Flaked oats (of course), and Caramel 60.Īdditionals: Brown sugar and raisins (applied at flame-out), Cinnamon stick (used during the boil), Safale S-33 Yeast, Maple syrup for bottling.

To make that final product, we used the ingredients below: An interesting experience indeed, and it is exciting to taste each of these new additions and their supplemental flavors. I have experimented here and there with citrus peel, but this is the first time I’ve ever used anything beyond that. I won’t share the recipe in its entirety (I didn’t come up with it), but I will give an overview of the ingredients.īut before I do that, I must say that adding ingredients outside the big four (malt, hops, yeast, water) is new to me. The recipe we used came from the Make Some Beer book created by the owners of the Brooklyn Brew Shop. The Oatmeal Raisin Cookie Stout has arrived in a large mouthful and we are excited to share our experience brewing it. I can only vouch for the incredible flavor of these cookies just as this recipe is written.We figured, ‘What the heck, why not make something interesting for stout month?’ and here it is. Do I Have to Add Pecans?Īgain, you do you! If you'd rather add walnuts, cashews, or other nuts, go for it, or leave them out completely. The world is your oyster! But please don't add them. Add currants, apricots, cranberries, dried cherries, or even chocolate chips. You can absolutely leave out the raisins if you don't like them. The rolled oats give these cookies a fabulous chewiness. You could try to make them with instant or quick oats, but I can't promise they will be good. These cookies are made with old fashioned oats. Can I Make These Cookies with Quick or Instant Oats Once cool, store the cookies in an airtight container. Ours were perfect in 12 minutes, but if you like crispy oatmeal raisin cookies, leave them in for 15 or even a bit longer.īe sure to check them frequently. In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt.ĭrop round mounds 2 inches apart onto the cookie sheets.īake for 12 to 15 minutes, rotating the sheets halfway through the baking time. Line two cookie sheets with parchment paper or use silicone baking mats.

How to Make Oatmeal Raisin Cookies with Pecans You don't want to find out that baking powder you haven't used in a while is expired, or someone used up the last of the brown sugar. You'll also need measuring cups and spoons.Īlways gather your ingredients ahead of time.

You'll need old fashioned rolled oats, flour, baking powder, baking soda, salt, butter, brown sugar, an egg, vanilla, pecans, and raisins. I can't wait to see what you think of these oatmeal raisin cookies with pecans. Of course, I asked for the recipe.Īnd you, my lucky friends, will now have it, too. In fact, we were planning to go to Logan's birthday party, but the timing ended up not working out.Īt one point, I shared a cookie recipe on Facebook, and Logan said Felice makes the best oatmeal cookies in the world. This was back in July of 2017, and we are still in contact. We dined with them just about every night and caught up for a nightcap and chat in the evenings when we didn't eat together. Our daughters were with us and enjoyed Felice and Logan, as well. Her husband is a gifted photographer, so we had a lot to talk about.

Oatmeal raisin cookie beer recipe how to#