TASTINGS FOOD & SPIRITS
315 N. Main Street, West Bend
www.tastingsfoodandspirits.com

St. Patrick's Day Oatmeal Cookies
1 C. Raisins
½ Bottle (6oz) Breckenridge Stout Beer
½ C. Sugar
½ C. Brown Sugar
½ C. Softened Butter or Margarine
1 Egg
½ Tsp. Almond Extract
¼ Tsp. Vanilla Extract
1 ½ C. Flour
1 C. Steel-Cut Oatmeal
½ Tsp. Baking Powder
Scant Tsp. Salt
½ Tsp. Cinnamon
¼ Tsp. Nutmeg, Ginger, Cloves
1 C. Chopped Walnuts

• Combine raisins and Breckenridge Oatmeal Stout in a small saucepan and boil for 3 minutes. In large mixing bowl add stout and raisin mixture to sugars and butter; beat on medium speed until light and fluffy.
• Continue beating mixture and add egg.
• In small bowl combine almond and vanilla extracts *mix well. Add Flour, Oatmeal, baking powder, salt, cinnamon and nutmeg, ginger, cloves. Gradually add to creamed mixture
• Stir in chopped walnuts
• Bake at 375 Degrees for Approximately 12 Minutes on a Lightly Greased Cookie Sheet.

Yields 4 Dozen