Chocolate Cherry Spent Grain Cookies: A Baker’s Brew

There’s something magical about the scent of cookies baking, a warmth that fills the kitchen and beckons everyone closer. My fondest childhood memories are filled with the aroma of my grandmother’s oat cookies, a simple recipe passed down through generations. These Chocolate Cherry Spent Grain Cookies, born from my husband’s newfound passion for home-brewing, evoke that same sense of comfort and nostalgia. The unique, slightly nutty flavor of the spent grain flour adds a depth that elevates these cookies beyond the ordinary, creating a delightful treat that is both familiar and excitingly new.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yields: 48 cookies
• Serves: 24
• Dietary Type: Not specified

Ingredients

• 3/4 cup shortening
• 1 egg
• 1 1/2 cups sugar
• 2 tablespoons molasses
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 cups oats, uncooked
• 1 cup whole grain spelt flour (Spent Grain Flour Substitution suggestion in Expert Tips section)
• 1/2 cup flour
• 1/2 teaspoon baking soda
• 1/2 cup dried cherries
• 1/2 cup semi-sweet chocolate chips

Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats (optional)
• Cookie scoop or tablespoon
• Cooling rack

Instructions

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is in the center position for even baking.

2. In a large mixing bowl, cream together the shortening, egg, sugar, molasses, and milk. Use an electric mixer or a sturdy whisk to combine the ingredients until the mixture is light and fluffy. This step is crucial for creating a tender cookie, so take your time and ensure everything is well incorporated.

3. In a separate bowl, combine the uncooked oats, whole grain spelt flour, all-purpose flour, and baking soda. Whisk these dry ingredients together to evenly distribute the baking soda, which will help the cookies rise properly.

4. Gradually mix the dry ingredients into the creamed mixture, adding them a little at a time. Stir until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be relatively stiff.

5. Gently fold in the dried cherries and semi-sweet chocolate chips until they are evenly distributed throughout the dough.

6. Drop the cookie dough onto prepared baking sheets (lined with parchment paper or silicone baking mats) using a heaping tablespoonful for each cookie. Leave about an inch or two of space between each cookie to allow for spreading during baking. Using a cookie scoop will help ensure uniform sizes.

7. Bake for approximately 15 minutes, or until the edges are lightly browned. Keep a close eye on the cookies, as baking times can vary depending on your oven. The centers should still be slightly soft.

8. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a cooling rack to cool completely. This helps prevent them from breaking.

Expert Tips & Tricks

• Spent Grain Flour: If you are using homemade spent grain flour, make sure it’s finely ground for the best texture. For this recipe you can substitute the 1 cup of whole grain spelt flour with 1 cup of spent grain flour. The quality of the spent grain will alter the flavor so adjust accordingly.
• Soft Shortening: Make sure that your shortening is room temperature before creaming. This will result in a more smooth, creamy cookie.
• Chocolate Chips: For an extra touch of decadence, use dark chocolate chips or even chop up a chocolate bar.
• Texture Enhancement: If you prefer a chewier cookie, substitute brown sugar for half of the granulated sugar.
• Preventing Flat Cookies: If your cookies tend to spread too thin, chill the dough for 30 minutes before baking.
• Make-Ahead Tip: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it sit at room temperature for about 30 minutes before scooping and baking.
• Baking Time Adjustment: If your oven tends to run hot, reduce the temperature by 25 degrees Fahrenheit and check the cookies a few minutes earlier.
• Nutty Flavors: Add 1/2 cup of chopped walnuts or pecans for added nuttiness.

Serving & Storage Suggestions

These Chocolate Cherry Spent Grain Cookies are delicious served warm with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream. They make a wonderful addition to lunchboxes, afternoon snacks, or dessert platters.

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Thaw at room temperature before serving. You can also freeze the cookie dough in individual balls for easy baking later on.

Nutritional Information

(Estimated per cookie – based on 48 cookies yield)

Nutrient	Amount per Serving	% Daily Value
Calories	145 kcal	7%
Total Fat	6g	9%
Saturated Fat	2g	10%
Cholesterol	14mg	5%
Sodium	6mg	0%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	10g	N/A
Protein	1g	2%

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend instead of the spelt flour and all-purpose flour. Make sure to choose a blend that is designed for baking.
• Dairy-Free: Substitute the milk with almond milk, soy milk, or any other non-dairy milk.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). Ensure your chocolate chips are dairy free.
• Nut-Free: Omit the nuts and replace with sunflower seeds or pumpkin seeds.
• Spice it up: Add a pinch of cinnamon, nutmeg, or cardamom to the dry ingredients for a warm, spiced flavor.
• Citrus Zest: Add the zest of an orange or lemon for a bright, citrusy twist.
• Seasonal Adaptations:
  • Fall: Add chopped apples and a teaspoon of cinnamon.
  • Winter: Use cranberries instead of cherries and add a pinch of ground cloves.
  • Spring: Add dried blueberries and lemon zest.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of dried cherries?

A: While you can use fresh cherries, dried cherries provide a more concentrated flavor and won’t add excess moisture to the dough. If using fresh cherries, pit and chop them finely, and pat them dry with a paper towel before adding them to the dough.

Q: What is spent grain flour, and where can I find it?

A: Spent grain flour is made from the leftover grains from the beer-brewing process. It’s a great way to reduce waste and add a unique, slightly nutty flavor to baked goods. You can make your own if you homebrew, or you might find it at local breweries or specialty food stores.

Q: Can I reduce the amount of sugar in this recipe?

A: Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the texture of the cookies. Keep in mind that the cookies will be slightly less sweet.

Q: My cookies are burning on the bottom. What am I doing wrong?

A: This could be due to your oven running hot. Try lowering the oven temperature by 25 degrees Fahrenheit or using a double layer of baking sheets to insulate the cookies.

Q: How do I know when the cookies are done?

A: The edges of the cookies should be lightly browned, and the centers should still be slightly soft. They will continue to firm up as they cool. Don’t overbake them, or they will be dry and crumbly.

Final Thoughts

These Chocolate Cherry Spent Grain Cookies are more than just a recipe; they are an invitation to embrace creativity in the kitchen and to celebrate the unique flavors that can be found in unexpected places. Don’t be afraid to experiment with different ingredients and variations to create your own signature version. I encourage you to try this recipe and share your feedback. Perhaps you’ll pair them with a robust stout or a light cream ale, a nod to their brewed origins. Happy baking!