Pixelated Provisions

Video Game Recipes Brought to Life

Fallout 76: Mud Cookie

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One of my favorite parts of Fallout 76was exploring the world and finding all the neat set pieces the designers hid. My friends and I became really attached to Reverend Delbert Winters. Sure, he is just a just a dead priest who helped the Responders out after the bombs dropped. When we first ran into him, we gave him a voice and started to joke about how he was our best friend and we had to slowly build our relationship up with him to learn more about him. Each time we would stop at Flatwood, we would make sure to stop by Delbert’s house and tell him about our crazy adventures. It was a mix of open world exploring and a fun group of friends to play with that made these little moments some of my favorite highlights.

While exploring Appalachia, you’ll come across quite a few recipes scattered about. Here’s hoping you find one of my favorites, Delbert’s Mud Cookie recipe. It was nice to see that my buddy Delbert was sharing his cooking tricks with people throughout the world. Reading through the notes on the recipe, the basic recipe required eggs, a stout, and some grains. I took that foundation and worked out something delicious from there. For the stout, I used a chocolate milk stout called Negative Space from a local brewery here in Houston called 11 Below Brewing. But I’d suggest using your favorite brand and finding your own unique cookie flavor. I really enjoyed the flavor combination of these cookies and find myself thinking about making another batch from time to time. The stout I used added nice notes of chocolate and molasses in each bite of the cookie.

Ingredients:
12-ounces imperial chocolate milk stout
½ cup brown sugar
1 cup sugar
1 cup unsalted butter, room temperature
1 egg
2 ⅓ cups all-purpose flour
3 cups rolled oats
1 tsp baking powder
1 tsp salt
½ tsp cardamom
2 cups dark chocolate chips

Combine the beer and brown sugar in a saucepan. Heat over medium-high heat and bring to a slight boil. Reduce the heat to low and simmer for 20 minutes or until the liquid reduces by half. Take off the heat and allow to cool completely.

Preheat an oven to 350°F. In a small bowl, combine the all-purpose flour, rolled oats, baking powder, salt, and cardamom. Set aside. In another bowl, place the butter and mix until smooth.

Add the sugar to the butter and mix until smooth. Add the beer and sugar mixture.

Add the egg to the mixture and mix. Slowly mix in the flour mixture until it just comes together.

Add the chocolate chips and fold them in.

Take about a tablespoon of the dough at a time, place on a baking sheet and press down slightly into a cookie shape. Place in the oven to bake for 13-16 minutes.

Print Recipe

Mud Cookie

Ingredients

  • 12- ounces imperial chocolate milk stout
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 1 cup unsalted butter, room temperature
  • 1 egg
  • 2 1/3 cups all-purpose flour
  • 3 cups rolled oats
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cardamom
  • 2 cups dark chocolate chips

Instructions

  • Combine the beer and brown sugar in a saucepan. Heat over medium-high heat and bring to a slight boil. Reduce the heat to low and simmer for 20 minutes or until the liquid reduces by half. Take off the heat and allow to cool completely.
  • Preheat an oven to 350°F. In a small bowl, combine the all-purpose flour, rolled oats, baking powder, salt, and cardamom. Set aside. In another bowl, place the butter and mix until smooth.
  • Add the sugar to the butter and mix until smooth. Add the beer and sugar mixture.
  • Add the egg to the mixture and mix. Slowly mix in the flour mixture until it just comes together. 
  • Add the chocolate chips and fold them in.
  • Take about a tablespoon of the dough at a time, place on a baking sheet and press down slightly into a cookie shape. Place in the oven to bake for 13-16 minutes.