For a really interesting twist on the traditional oatmeal cookie, McEwen’s executive chef Rob Ray used The Flare Incident, Lucky Town Brewing Company’s oatmeal stout brew, for these uniquely delicious cookies he prepared at the Oxford Beer Fest.
Lucky Town Oatmeal Stout Cookies from Rob Ray at McEwen’s Oxford
- ½ c. Butter, Softened
- ½ c. Maple Syrup
- 1 tsp. Vanilla Extract
- 2 c. All-Purpose Flour
- 3 c. Quick-Cooking Oats
- ½ c. Brown Sugar, Packed
- 1 tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- 1 tsp. Salt
- 1-1/4 c. Lucky Town Oatmeal Stout (Room Temperature)
Cream together butter, maple syrup and vanilla extract. Cut in flour, oats, sugar, baking soda, cinnamon and salt. Slowly add the Oatmeal Stout to form a soft dough. Scoop dough by the teaspoonful and place on cookie sheet. Bake cookies for 12-15 minutes in a 350 degree F oven, until lightly brown. Let cookies cool for 5 minutes before placing onto a wire rack.
The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.