Maybe it’s the cool temperatures that have me craving so many sweets lately. I can’t keep my hands off of them! Although, I should mention that it is quite beautiful here today in Colorado: 65 degrees and sunny. Just so you know, I made this over the weekend, when it was 10 degrees. I know, I know. We have crazy temperature swings around here. I’ll stop bragging though. I know many of you in the East aren’t having the weather we are here. I’m here to help though, by forcing you to bake cookies! There’s not much better than a fresh batch of chocolate chip cookies, except maybe when you throw a skillet cookie in the oven. The reason I love skillet cookies so much is because I’m lazy. Seriously, it can only be described as lazy that I would rather dump the dough into a skillet than scoop out individual portions. It’s really delicious though, I promise. There are just a couple of differences between the two. Normally, you will bake the skillet cookie for longer and at a lower temperature than you would a batch of cookies. This keeps the cookie from burning along the edges, while still cooking all the way through. Get rid of the wintertime blues and stuff your face with this cookie. You won’t be disappointed.
Beer: Odell Brewing’s Lugene
Style: Milk/Sweet Stout
Description: I know that I just paired/cooked with Lugene, but when I think of cookies, I think of milk. When I think of milk, I think of milk stout. When I think of milk stout, I think of chocolate. So here we are, back to one of my favorite chocolate milk stouts; and I knew that I just had to pair this skillet cookie with it. This chocolate milk stout is such a warming brew. I personally think it’s best consumed while lounging next to a fire on a cold, snowy night. I know many of you are getting more snow, so I thought this brew would be perfect in helping you guys get through it! Lugene is on the sweeter side, but so robust in caramel and coffee notes. It’s the perfect stout for the perfect cookie.