logo


How to Make Spent Grain Oatmeal Raisin Cake-ies aka Soft & Delicious Cookies

with 6 comments

 

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!

Spent Grain Oatmeal Raisin Cake-ies

  • 1.5 cups whole wheat flour
  • 1.5 cups spent grain (Ours was heavy on flaked oats. If yours isn’t, sub 1/2 cup grain for oats)
  • .5 cup brown sugar
  • 2 tbsp. honey
  • 1 egg
  • 7 tbsp. butter, melted
  • 1/4 cup raisins
  • 1 tsp. cinnamon or ras el hanout
  • 1 tsp. baking soda

Preheat oven to 350 degrees

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

Once mixed, stir in melted butter and honey.

Fold in raisins

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

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

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

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.

20140407-080737.jpg

20140407-080821.jpg

 

 

 

 

 

 

 

 

 

 

Please share the recipe if you have made and enjoyed these.

Written by A+K

April 18th, 2014 at 7:05 am

6 Responses to 'How to Make Spent Grain Oatmeal Raisin Cake-ies aka Soft & Delicious Cookies'

Subscribe to comments with RSS or TrackBack to 'How to Make Spent Grain Oatmeal Raisin Cake-ies aka Soft & Delicious Cookies'.

  1. These are AWESOME!! My hubby made a milk stout and one of the grain bags was all oatmeal. I used 1 cup of the spent oats and added 1/2 cup of canned pumpkin. They turned out SO GREAT-tender and moist, not too sweet.

    Chelsea

    14 Oct 14 at 6:48 pm

  2. So glad you liked them! Next time you make them be sure to send us some pics either on our Facebook or @BeerLovesCo on Twitter. Looking forward to trying them with the pumpkin addition (and maybe some more spice) this weekend.

    A+K

    28 Oct 14 at 2:39 pm

  3. Do you use wet ground grains? We usually dry our grains then grind them. Does this matter for how the cookies turn out?

    Linnea

    11 Nov 14 at 11:00 pm

  4. Hi Linnea,

    For this recipe we used wet grain and did not actually grind them. They gave the cake-ies a bit of a heartier texture, similar to oatmeal raisin cookies. However, you could probably do 3/4 cup dried ground grain and 3/4 cup oats and add a bit of liquid to match the consistency of wet whole grain. If you do try the recipe please let us know how it turns out. We would be happy to add your modification to the post for those who want to use a spent grain flour. Happy baking!

    A+K

    12 Nov 14 at 4:45 pm

  5. I didnt read the ingredients well enough and didnt see that it should be wet grain so I used dried grain (subbed some oats) and added a bit of almond milk until it was wet enough to come together. Also used a flax egg instead of a real egg!

    The dough tastes great, im excited for the finished product 🙂

    heather

    23 Jun 15 at 9:58 pm

  6. How did they come out? We usually use wet grain just because it’s easier, but a lot of spent grain recipes call for you to dry the it first. Hope you enjoyed them, we really do!

    A+K

    29 Jun 15 at 8:15 pm

Leave a Reply