The Beer Fox says, “Sweet dreams and sugarplums lie ahead, with milk and cookies, just before bed.”

Recommended Brew:  Buckeye Oatmeal Stout -Boston Beer Works - Fenway, Boston, Massachusetts USA

Style: Stout – Dark, velvety, ebony body – A rich, creamy head tops this rich, unfiltered stout, adding a smooth texture to the full-flavor of roasted malts and flaked oatmeal.

½ lb. butter
2/3 C. granulated sugar
2/3 C. firmly packed light brown sugar
1 egg
1 tablespoon molasses
3 tablespoons Buckeye Oatmeal Stout
1 teaspoon almond extract
1-1/2 C. flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
2 C. Quaker Oats, dry
1 C. chopped walnuts
¾ C. raisins

Preheat oven to 375 degrees.

Sift together dry ingredients – flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

Cream butter until light and fluffy. Add sugars. Beat until light. Blend in egg, molasses, Buckeye Oatmeal Stout, and almond extract. Alternately add dry ingredients and oatmeal. Fold in walnuts and raisins.

Drop rounded spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 9-11 minutes until done.

* Health Benefit: Rich in fiber, calcium, vitamin B-complex vitamins, phosphorus, iron, magnesium, zinc, copper

Cheers!