Have you ever tried making cookies with booze? I did, as I had all the ingredients at hand and moreover I was dying to get rid of the Guinness in my fridge. No regrets when I was greeted with 'tipsy', chewy and aromatic cookies!
Recipe for Guinness Oatmeal Cookies
- 1 can Guinness stout (320 ml)
- 8 oz butter
- 2 oz jaggery powder
- 3 oz brown sugar
- 3 oz caster sugar
- 2 eggs
- 4.1/2 oz plain flour
- 4.1/2 oz wholemeal flour
- 3/4 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1/8 tsp salt
- 2 oz white choc chip
- 2 oz choc chips
- 4 oz rolled oats
- 1 tsp vanilla
- Sift the plain flour with baking soda, bicarbonate of soda and salt. Mix in the wholemeal flour thoroughly, Set aside.
- On low heat, boil the Guinness and jaggery powder till it reduced to 1/2 cup, stirring occasionally. Takes about 30 mins. Remove from heat and allow to cool.
- Cream the butter, brown and caster sugar till light and creamy, add in eggs one at a time, mix well.
- Fold in the sifted flours till just combined. Add in the vanilla.
- Add in the rolled oats, mix well, scrapping from the bottom and sides of the mixing bowl.
- Mix in both the choc chips till just combined. (Dough is a bit wet).
- Cover the bowl with cling wrap and keep refrigerated for 4 hours or preferably overnight. ( I kept it refrigerated overnight).
- Spoon about 2 Tbsp dough and place 3 inches apart on a parchment lined baking tray.
- Bake in a preheated oven @ 165 deg C for 18 to 20 mins. or till edges are set. (Keep raw cookied dough in the fridge while waiting to be baked).
- Let cookies cool on baking sheet for 5 mins. before transferring them onto a wire rack to cool completely.
- Yield : 26 chewy cookies.
2. Cookies are baked @ a lower temperature to keep the dough from spreading too quickly.