FOOLCiRCLE

That’s good enough for me!

Tonight I baked an experimental / trial batch of cookies for an upcoming beer. Yup, a batch of cookies for a batch of beer. For a while now I have had the idea of an Oatmeal Cookie Stout stuck in my head. All the creamy love of an Oatmeal Stout but with some of the characteristics of an oatmeal cookie: toasty, chewy, raisiny, cinnamony, a touch of vanilla – you know. So originally I was just going to add the flavorings to the boil or fermenter or something, but I wanted that baked cookie flavor. So I thought for a while about toasting the oatmeal before the mash, and just recently I thought why not mash with cookies! So that’s what I am going to do, mash oatmeal cookies – I know I am begging for a stuck mash!

Anyway, I’m going to keep my base Oatmeal Stout recipe the same and then mash in additionally about 30 oatmeal raisin pecan cookies. The reason I did the trial run tonight was because I had to modify the cookie recipe to take out all the milk and oils/fats – I only wanted to use things that I was OK putting into my beer. The funny thing is I am not really sure how to compensate for the extra sugars and oatmeal stickiness in the mash, maybe just some extra hot water – I’ll figure all that out later, right?

Anyway, here’s the cookie recipe, I made a half batch tonight and it made 15 cookies:

Fool Circle’s Oatmeal Cookie Stout Oatmeal Cookie Recipe

1 cup raisins soaked in 2 oz of Cognac for 24 hours

1 TBSP vanilla extract

1 cup dark brown sugar (5oz by weight)

1 cup light dried malt extract (DME) (3.5oz by weight)

1 tsp salt

1 tsp cinnamon

3 cups oatmeal (9oz by weight)

3/4 cup chopped pecans (3oz by weight)

1 cup water

Mix all ingredients together. Let stand for 5 minutes so oatmeal can help mixture set-up. Spoon globs of goo onto an ungreased baking sheet, about golf ball size, around 15 per sheet, should yield 30 cookies. Bake for 20-25 minutes at 375’F or until desired doneness is a achieved. Remove promptly from sheet and cool. I think that’s it. (*Marris Otter two-row barley ground to flour consistency, hint: use a coffee grinder.)

I thought the cookies turned out pretty well, will definitely try them warmed up in the microwave for breakfast this week. We’ll see how they hold up. I’ll let you know how the stout turns out, whenever that is!

This entry was posted on Monday, June 15th, 2009 at 10:53 pm and is filed under Homebrew. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.