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1 Cup White Sugar

¼ Cup Pale Malt Syrup

¼ Cup St. Arnold’s Winter Stout

1 Egg

1 Tsp. Vanilla

2 Cups Flour (+ additional for rolling)

1 Tsp. Salt

1 Tsp. Cinnamon

¼ Tsp. Nutmeg

½ Tsp Baking Soda

½ Tsp. Baking Powder

1-1/2 Cups Oats

1.      Begin by creaming the sugar and butter together with a mixer on medium speed until light and fluffy.

2.      Turn off the mixer and then add in the malt syrup, stout, egg, and vanilla. Mix until incorporated.

3.      In a separate bowl, combine the flour, salt, cinnamon, nutmeg, baking soda and baking powder.

4.      While the mixer is going, alternate adding the flour and oats to the butter/sugar mixture and mix until everything is incorporated.

5.      On low speed or by hand, mix in the chips until thoroughly incorporated.

6.      Chill cookie in the refrigerator for at least 2 hours.

1.      With a fork or whisk, mix all the dry ingredients until thoroughly incorporated.

2.      Add the beer and beaten egg and mix until no large lumps appear. The mixture will have some pea-sized lumps in it but should have nothing bigger.

3.      Adjust the amount of beer as necessary to achieve a consistency of thin pudding or pancake batter.

4.      Allow batter to sit for 10 minutes before using.

1.      Take chilled cookie dough and form into a disc a little less than 2 inches in diameter and about ½ an inch thick.

2.      Roll in flour until completely covered and dust off the excess.

3.      Dip discs into beer batter and cover completely. Remove with a fork or slotted spoon to drain the excess batter. Be sure that the dough is completely covered by batter.