Chewy Guinness Oatmeal Cookies

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

Ingredients

• 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

           Method

1. Sift the plain flour with baking soda, bicarbonate of soda and salt.  Mix in the wholemeal flour thoroughly,  Set aside.
2. 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.
3. Cream the butter, brown and caster sugar till light and creamy, add in eggs one at a time, mix well.
4. Fold in the sifted flours till just combined.  Add in the vanilla.
5. Add in the rolled oats, mix well, scrapping from the bottom and sides of the mixing bowl.
6. Mix in both the choc chips till just combined.  (Dough is a bit wet).
7. Cover the bowl with cling wrap and keep refrigerated for 4 hours or preferably overnight.  ( I kept it refrigerated overnight).
8. Spoon about 2 Tbsp dough and place 3 inches apart on a parchment lined baking tray.
9. Bake in a preheated oven @ 165 deg C for 18 to 20 mins. or till edges are set.  (Keep raw cookie dough in the fridge  while waiting to be baked).
10. Let cookies cool on  baking sheet for 5 mins. before transferring them onto a wire rack to cool completely.
11. Yield :  26 chewy cookies.

Note :  1.   Dough can be kept refrigerated for up to 3 days, covered or freezed for up to 1 month.
            2.  Cookies are  baked @ a lower temperature to keep the dough from spreading too quickly.