Back at Christmas, I was busy baking when someone on Facebook mentioned making Hop, Skip and Go Naked cookies. Another commenter said they loved the cocktail that inspired them, and I was instantly intrigued. A cookie inspired by a cocktail? That’s exactly the kind of recipe I enjoy.
The cocktail itself is refreshingly simple: beer, frozen lemonade, and vodka. It’s often called Hop, Skip and Go Naked Punch or beer punch. The drink is addictive—I made two batches the last time my friends and I got together. These cookies, along with my Oreo truffles, quickly became a go-to treat to bring to gatherings.
Hop, Skip, and Go Naked Cookies
To make the cookies, start by creaming together the brown sugar, granulated sugar, shortening, and softened butter until the mixture is smooth and well combined.
Add the eggs, milk (or cream), and rum or brandy, mixing until everything is incorporated. If you prefer to avoid alcohol, almond extract is a good substitute and still gives the cookies a pleasant depth of flavor.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until the dough comes together.
Next, stir in the quick-cooking oats until evenly distributed throughout the dough.
Now for the best part: fold in the toffee pieces and the chocolate chips so every bite has a balance of sweet and crunchy morsels.
Drop the dough by rounded tablespoonfuls onto parchment-lined cookie sheets and bake at 375°F (190°C) for 8–9 minutes. I learned the hard way—use parchment paper. It makes removing the cookies easy and helps them bake evenly.
These cookies come out chewy, with plenty of chocolate and a subtle hint of brandy when used. I admit I ate a few without even thinking—four disappeared before I realized it. They’re that good.
Hop, Skip and Go Naked Cookies
alcohol cookies, chocolate chips, cookies, rum cookies
Ingredients
- 1 c. shortening
- 1/2 c. softened butter
- 1 c. light brown sugar
- 3/4 c. granulated sugar
- 2 large eggs
- 2 Tbsp. milk or cream
- 2 Tbsp. rum or brandy (or almond extract)
- 1 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 c. quick-cooking oats
- 1 1/2 c. chocolate chips
- 1 1/2 c. toffee pieces
Instructions
- Cream together shortening and butter in a large mixing bowl until smooth.
- Add eggs, rum (or brandy), and milk. Combine thoroughly.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture and mix until smooth.
- Mix in the oats until evenly distributed.
- Fold in chocolate chips and toffee pieces.
- Drop by rounded tablespoonfuls onto parchment-lined cookie sheets.
- Bake for 8–9 minutes at 375°F (190°C), rotating the sheets halfway through baking. Allow cookies to cool slightly before transferring to a wire rack.
If you enjoy cookie swaps and holiday baking, try these alongside other recipes from seasonal collections and recipe roundups. They’re easy to make, great for sharing, and bring a playful cocktail-inspired twist to classic oatmeal-chocolate cookies.