Kuma Kitchen Series - S’more Oatmeal Cookie

Kuma Kitchen Series - S’more Oatmeal Cookie 

Get ready to elevate your cookie game to a whole new level of deliciousness! In our latest Kuma Kitchen Series adventure, we’re diving into the world of sweet treats with a recipe that combines the classic joy of s’mores and the rich flavour of our exclusive collab brew with Alley Kat Brewery , the Fireside S’more Stout. Brace yourselves for the ultimate indulgence - S’more Oatmeal Cookies that will have your taste buds dancing with delight.

These chewy, gooey delights are not your average cookies; they’re infused with the irresistible essence of a campfire classic and a touch of velvety stout magic. So, roll up your sleeves and join us on a baking journey that promises to take your cookie experience to the next level!

Ingredients: 

Cookies

125g (1 cup) all-purpose flour
160g (2 cups) large flake oats
1 ¼ tsp salt
1 tsp baking soda
 1 tsp cinnamon
¼ tsp nutmeg
170g (¾ cup) unsalted butter
150g (¾ cup) brown sugar
50g (¼ cup) white sugar
1 egg
2 egg yolks
1 tbsp vanilla extract
2 tbsp maple syrup
170g (1 cup) semi-sweet chocolate chips
60g (1 cup) mini marshmallows 

Chocolate Stout Drizzle

150ml (⅔ cup) Fireside S’more Stout 
75ml (⅓ cup) whipped cream
28g (2 tbsp) butter
225g semi-sweet chocolate
1 tsp salt

Preparation: 

1. Preheat oven to 375F
2. Add the butter to a small saucepan over medium heat, cook until it starts to brown. It will first foam up, then turn golden, then foam up again and you will start to see little golden brown flakes.
3. Spread the oats on a large baking sheet, and put in the oven for 6-8 minutes  until just starting to lightly brown.
4. While the oats brown, add the browned butter, and sugar to a mixing bowl and mix until combined.
5. Then add in the rest of the wet ingredients (eggs, vanilla, maple syrup) mix until combined.
6. Once the oats are brown, sift in the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg) and mix to coat.
7. Slowly add the dry ingredients to the mixing bowl while stirring.
8. Once incorporated, scrape the sides, and let sit for 30-60 minutes so the oats can hydrate.
9. Start on the Chocolate Stout Drizzle while the oats hydrate.
10. Pour the beer into a small saucepan and simmer over medium, medium-low heat until reduced by ⅓. It will foam up quite a lot before reducing to a darker liquid.
11. Once reduced, drop the heat as low as it will go and add in the butter, cream, sugar, salt and chocolate. Whisk until smooth, simmer until slightly thickened, it should coat the back of a spoon.
12. Remove from the heat and add to a squeeze bottle or mason jar.
13. With the cookie batter hydrated, fold in the chocolate chips and marshmallows. If you do this step beforehand, the chocolate chips will melt into the dough and will make for chocolate cookies instead of chocolate chip cookies.
14. Roll the cookie dough into 1 oz (2 tbsp) balls, and place on a parchment lined cookie sheet. Bake for 11-12 minutes, just until firm on the edges but soft in the middle. Rotating the pan halfway through.
15. Optionally, when taking the pan out to rotate, place 3 mini-marshmallows on top before returning to the oven. They will come out starting to turn golden brown. Then once the cookies are cooled you can drizzle with the chocolate drizzle.
16. If you don’t do step 15, then make S’mores by combining 2 cookies, a toasted marshmallow and a generous amount of the chocolate stout drizzle.

Tips: 

- You can make the cookie dough 1-2 days ahead, just keep it refrigerated. 

- The chocolate stout drizzle should also be refrigerated and can be microwaved for 15-20 seconds to soften enough to drizzle.

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