Reviewed: Jan. 5, 2012

These cookies are fantastic!! I made them with Sam Adams Winter Lager. I added just under 1 and 1/4 cups, just until the dough was moist. I also added some nutmeg, oats, and chocolate chips. The are fluffy, kind of like muffin tops. So good! I will definitely be making these again. Next time I'm going to try Guinness!

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Reviewer:

chloeliz

Cooking Level: Intermediate

Reviewed: Dec. 8, 2011

A good starter recipe for sure, but needed a couple adjustments. Beer choice is probably the most important factor people are having trouble with- this works great with a dark heavy ale, but wont work that well with your average pilsner. When I was making this, I added an extra half cup of flour and a cup of oats to help with the texture. Also, I substitued white chocolate chips for the walnuts, since I didnt have any on hand. It ended up being a very savory, fluffy cookie. I will make it again for sure!

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Reviewer:

nya47

Reviewed: Dec. 3, 2011

This was an awesome recipe! My great grandma used to make cake batter cookies when I was little and these totally remind me of them! Great taste, and everyone I have made them for has loved them! I am looking forward to experimenting with different beers and seasonings! Thank you Tina for posting this!

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Reviewer:

jessica_22

Reviewed: Jul. 2, 2011

I only gave this recipe one star because half-of-a-star wasn't an option. I made these cookies for my dad for fathers day. What a HUGE mistake! I doubled the recipe to make him lots of cookies and the batter tasted AMAZING!!! If they could make the batter into like an ice cream the guys would go crazy for it. So I made these. The cooking time was way off. It took almost more than double the time for them to bake, they didn't bake all the way through and when they were done they were extremely flat, had absolutely NO flavor of the beer I had selected and pretty much served the purpose of a paper weight. I have NEVER in my ten years of cooking had so much trouble with a recipe. I will NEVER try this again.

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Reviewer:

Kiana

Cooking Level: Expert

Reviewed: Apr. 29, 2011

I don't really like beer...so they left an aftertaste. However, my dad LOVED them (he likes beer and can't taste it). I was thinking about sending the mixture without the beer out as gifts.

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Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Point Of Rocks, Maryland, USA

Reviewed: Feb. 17, 2011

Tasted and had the consistency more like a sweet bread than a cookie. Wasn't very good and won't make these again.

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Reviewer:

legos2stilettos

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

Reviewed: Jan. 24, 2011

These cookies make me so hoppy!! :)

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Reviewer:

beercookie

Reviewed: Jun. 12, 2010

This recipe was awesome! I only made one change-- and that was to shorten the baking time, from 12-15 minutes to 8-10. I live at high altitude, though, and my oven is literally older than I am. These cookies came out soft, tasty, and delicious! Pecans work very well as a substitute nut for those who don't like walnuts.

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Reviewer:

ditaykan

Reviewed: Jul. 11, 2009

you have got to be kidding!! i did not add all of the beer and it was still to thin. even adding more flour it was not cookie dough! i did get it like cake batter and added the nuts in. once i baked it i topped it with a cream cheese icing. it was okay, but nothing i ever wish to try again. maybe i should have had a beer or two first?

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Reviewer:

nycegrannie

Reviewed: Jun. 8, 2009

I added nutmeg and coarsely chopped dark chocolate and was glad I did. The taste of these probably varies considerably depending on the beer you use. I used Smithwick's. I recommend letting the beer settle before you pour it in for accuracy (use a pyrex). The dough tastes AWFUL but the cookies are good. Don't be scared. They are cake-like and soft when they're done. Mine baked perfectly in 12 minutes.

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