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Beer Trub Cookies

Don't throw away that discard! Bake up beer trub cookies packed with apricots, white chocolate, and pecans instead! The result is delightful!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 30 cookies

Equipment

  • Sheet pan and cooling rack
  • Parchment paper or silicone baking mat
  • Stand mixer with paddle attachment
  • #40 Cookie Scoop (2.8 Tbsp)

Ingredients
  

  • ½ cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup beer trub discard (can substitute sourdough discard)
  • 2 cups all purpose flour
  • 1 cup oats old fashioned or quick
  • 1 tsp pink Himalayan sea salt
  • ½ cup dried apricots chopped
  • ½ cup pecans chopped
  • ½ cup white chocolate chips

Instructions
 

  • Cream together the butter and brown sugar for 5 minutes on medium-high speed.
  • Add in the egg and vanilla. Beat for 2 minutes. Add the beer trub, and beat for another 2 minutes.
  • Fold in the flour, oats, chopped pecans, chopped dried apricots, white chocolate chips, and salt.
  • Cover and refrigerate teh dough for 1 hour. Preheat the oven to 350ºF.
  • Use the recommended size scoop to portion 12 cookies out onto a lined baking sheet.
  • Bake each batch for 12-15 minutes. Cool for 5 minutes on the sheet and then transfer to a cooling rack.
Keyword Beer, Beer Trub, Cookies, Oats, Pecan, Sourdough, White Chocolate