Happy Monday morning, I hope you all had a wonderfully cool weekend! Yesterday Jacob spent the afternoon brewing a breakfast stout with one of his friends, and we decided to recycle some of the grains from the brew. These cookies are sort of in the spirit of oatmeal cookies, but instead of using boring old oatmeal I used the chocolate/coffee/beer infused grains. The recipe came from Draft magazine and was inspired by Momofuko Milk Bar's Compost Cookies. Not a bad idea, and they're amazing.
I'll admit, I was skeptical, but I was totally wrong. These cookies are moist, salty, sweet, and completely delicious. If you're not planning on brewing any beer lately and you don't want to use spent grains, you can use substitute with any of your favorite cooking ingredients {oreos, crackers, coco puffs, coffee grounds, etc.}.
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup lightly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup spent grain
1 cup roughly crushed corn chips or pretzels {the corn chips gives the cookies a sweeter taste, and the pretzels give them a salter taste, I used pretzels}
1 cup peanut butter chips
1 cup chocolate chips
Directions:
1. Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat butter, brown sugar and granulated sugar in a large bowl until creamy. Add egg and vanilla, beat to combine. Add the dry ingredients and mix until just combined. Stir in the spent grains, pretzels, peanut butter chips and chocolate chips until just incorporated. Chill the dough for 30 minutes.
2. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper, or coat with cooking spray.
3. With damp hands {these are super sticky}, drop the mixture by rounded tablespoons onto prepared baking sheets. Bake until lightly browned, about 14-16 minutes. Let cool.
Enjoy!
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