Cookies Oatmeal Raisin Spent Grain (Cake-ies)

What the heck is a Cake-is? Well, these cookies were born from the aftermath of the brew day for our White Stout MJ and Kevin’s hankering for a soft oatmeal raisin cookie. They are quick and easy to make, which is appealing after a long day of brewing, plus they came out pretty delicious. Also we made them with whole wheat flour, so you can feel a little healthy about washing these cookies down with a beer. We’re thinking the tagline will be, “Milk stout and spent grain cake-ies, the brewers midnight snack.” Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees

Step 2

Combine whole wheat flour, spent grains, baking soda, brown sugar, cinnamon & egg in a large mixing bowl.

Step 3

Once mixed, stir in melted butter and honey.

Step 4

Fold in raisins

Step 5

Spoon onto a greased baking sheet. Note: these do expand so be sure to space out your cookies and make them a bit on the small side

Step 6

Bake at 350 for 10-12 minutes, or until edges start to brown

Step 7

Remove from oven and allow to cool (you don’t want to burn your tongue!)

Step 8

NOTE: Though these are great fresh out of the oven, they were actually even better the next day. These cookies have a very soft, cake-like texture (hence the name) so this recipe isn’t for the crunchy cookie fan.