On January 27, 2008 30 brave cooking teams made Saint Arnold history. They all battled to be the first ever champ of the Saint Arnold One Pot Showdown and to have their recipe crowned as the best tasty treat to include Saint Arnold beer. In this edition of the Saint Arnold Video News, Lennie Ambrose meets The Carnies and finds out exactly what a UFO is.
QuickTime Player is necessary to view the video.

Uncle Arnies Unidentified Frying Objects (UFOs)
Cookie Dough
2 Sticks of Butter
1 Cup White Sugar
1/4 Cup Pale Malt Syrup
1/4 Cup St. Arnold Winter Stout (plus a couple bottles more to enjoy while you wait) or Brown Ale can substitue
1 Egg
1 Tsp. Vanilla
2 Cups Flour (+ additional for rolling)
1 Tsp. Salt
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1/4 Tsp Baking Soda
1/2 Tsp. Baking Powder
1-1/2 Cups Oats
3/4 Cup Chocolate Chips & Butterscotch Chips (Any Ratio of the two totaling 3/4 cup, i.e. 3/8 cup each)
Beer Batter
2 Cups Flour
1 Egg, Beaten
1 Tsp. Salt
1 Tsp. Baking Powder
~1-1/2 Cups St. Arnold Winter Stout or Brown Ale
Dough
1. Begin by creaming the sugar and butter together with a mixer on medium speed until light and fluffy.
2. Turn off the mixer and then add in the malt syrup, stout, egg, and vanilla. Mix until incorporated.
3. In a separate bowl, combine the flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
4. While the mixer is going alternate adding the flour and oats to the butter/sugar mixture and mix until everything is incorporated (be sure to scrape down the sides).
5. On low speed or by hand, mix in the chips until thoroughly incorporated.
6. Chill cookie in the refrigerator for at least 2 hours.
Batter
1. With a fork or whisk, mix all the dry ingredients until thoroughly incorporated.
2. Add the beer and beaten egg and mix until no large lumps appear. The mixture will have some pea-sized lumps in it but should have nothing bigger.
3. Adjust the amount of beer as necessary to achieve a consistency of thin pudding or pancake batter. It will vary based on humidity outside and size of the egg, etc.
4. Allow batter to sit for 10 minutes before using.
Fried Cookie Dough
1. Take chilled cookie dough and form into a disc a little less than 2 inches in diameter and about 1/2 an inch thick.
2. Roll in flour until completely covered and dust off the excess.
3. Dip discs into beer batter and cover completely. Remove with a fork or slotted spoon to drain the excess batter. Be sure that the dough is completely covered by batter otherwise it will ooze and boil out during cooking and you will have a hollow sphere of batter and dirty oil.
4. Fry in 375 F peanut or canola oil for 3 minutes or until golden brown and delicious.
5. Enjoy with your remaining St. Arnold beer.