If I were more organized, I would take better picures, write wittier blog posts and blog more consistently…. but I don’t. Instead, I look at all of the pictures on my phone and realize “I need to write a blog post!”, but life gets in the way
So just a “recent” kitchen creation;
Homebrew Stout Cookies with Oats, Chocolate Chips and Peanuts (adapted from Life’s to short to kip dessert )
I switched these around, the original recipe had frosting and pretzels and used quick oats. I had none of the above, but I did have peanuts, regular rolled oats and a bottle of Steve’s stout homebrew. Sweet, salty and beer, what’s not to love
1 (12 oz) bottle stout
1 cup butter
1 1/4 cup light brown sugar
1/2 tsp espresso powder or 1 tsp ground espresso
1 tsp baking soda
1 tsp kosher salt
2 cups flour
2 cups quick oats ( I used rolled oats)
1 cup coarsely chopped peanuts ( Lightly salted from Trader Joe’s is what I used)
1 cup chocolate chips (dark chocolate)
Reduce beer in saucepan over medium heat until there is only 1/8 cup left. This will take 25-30 minutes. Watch the beer on the stove, as it will foam up easily at the beginning, stir occasionally, this will take about 25 minutes. Remove from heat and allow to cool.
Cream butter, brown sugar and espresso powder together until light and fluffy.
Add in eggs and reduced stout and mix until combined.
Turn mixer to low and add in baking soda, salt, flour, and oats. Stir together until just combined.
Finally add in peanuts and chocolate chips, stirring until evenly incorporated.
Let dough chill for at least 2 hours, or overnight
*if you let it chill overnight, you will need to let it sit out for a bit so you can scoop it
Preheat oven to 350°
Drop by heaping tablespoon size onto a parchment lined baking sheet, pressing dough slightly, so cookies aren’t so rounded.
Bake 9-10 minutes until golden around edges.
Transfer to a wire rack to cool.