Irish Oatmeal Stout Cookies

These cookies are made extra moist and have a slight coffee flavor with the addition of Guinness. Minced apples and plump raisins offset any beer bitterness, leaving balanced and earthy cookies. They are a great addition to the breakfast table and will be an instant favorite of beer lovers.


12 oz Irish stout (such as Guinness)

1 cup packed brown sugar

1 T molasses

1 cup raisins

3/4 cup butter, softened

1 egg

1 cup AP flour

3 cups Old Fashioned oats, or to be really authentic you can use Irish quick cooking rolled oats (such as McCann’s). Do not use steel cut oats for this.

1/2 tsp cinnamon

1/2 teaspoon baking soda

1 cup toasted and chopped walnuts

1/2 cup peeled and chopped apple (chop to about half the size of a raisin)

For the cookies…

1) In a small pot, combine 12 oz of  stout (one bottle from a six-pack), 1/4 cup brown sugar and molasses. Let boil rapidly for one minute. Leave on heat-at a rolling boil until it reduces by 1/3. You will need 3/4 cup of the stout mixture for the cookies. Let cool completely. Once cooled, soak the raisins in the stout mixture (this will help them plump up).

The stout mixture will take a few minutes to reduce.

2) Preheat oven to 375 degrees. Beat butter for one minute with an electric mixer. Add 3/4 cup brown sugar and beat for one more minute. Beat in egg until combined. Remove the raisins from the stout mixture. And then, beat in stout mixture until combined. The mixture will be very wet and won’t look fully combined.

3) In a separate bowl, combine the flour, oats, cinnamon, and baking soda. Add little by little to the wet mixture. Stir in raisins, nuts and apple.

4) Drop by rounded tablespoonfuls 2 inches apart onto parchment lined cookie sheets. The dough will not expand much so make sure to press the drops down before baking. Bake for 10 to 15 minutes. Transfer to a wire cooling rack.

Makes around 3 dozen cookies. Store in an airtight container, layering cookies between sheets of waxed paper. They can be kept for up to 3 days or frozen for up to 3 months.