Ingredients
- Cape Cod Beer Coffee Oatmeal Stout (12 oz, 1/3 cup after reducing)
- Optional Cape Cod Coffee Vienna Roast Coffee (1 cup, brewed very strong)
- Unsalted butter (1 cup, softened to room temperature)
- Sugar (2/3 cup)
- Brown sugar (2/3 cup)
- Eggs (2)
- Vanilla extract (1 tsp)
- All-purpose flour (2 cups)
- Baking soda (1 tsp)
- Baking powder (1/2 tsp)
- Salt (1 tsp)
- Quick cooking oats (2.5 cups)
- Semi-sweet chocolate chips (12 oz)
Instructions
- Start by reducing the beer down. Pour beer into a pot and turn on medium-high (watch it carefully to avoid boil overs), stirring occasionally, and cook until it has reduced to almost half (about 30 minutes). For a stronger coffee flavor, add a cup of strongly brewed Cape Cod Vienna Roast and reduce it down with the remaining beer to 1/3 cup of liquid. Remove from heat and allow to cool a little.
- Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- Cream together the butter and sugars. Scrape the sides of the bowl down and add the eggs, then beat again. Then add the reduced liquid and the vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, oats and stir.
- Gradually pour dry ingredients into wet ingredients and stir to combine. Fold chocolate chips into mixture.
- Form dough into balls and place onto cookie sheet about one inch apart. Bake 8-10 minutes until edges start to brown. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.
- Enjoy!