1 (12 fluid ounce) can or canning cube refrigerated keg beer
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon lemon extract
4 cups crushed cornflake crumbs
1 1/2 eggs, beaten
1 cup dry milk powder
1 cup milk
2 tablespoons beer
Preheat oven to 350 degrees F (175 degrees C). Pour beer into a 4 quart roasting dish or mixture and seal tightly. Pour brown sugar over beer and stir in salt, lemon extract, 3 cups crushed cornflake crumbs, eggs and dry milk powder. Place spoon after brown sugar and beer mixture has been combined over the top. Roll the remaining crumbs down the sides of the cookie sheet and police as desired.
Bake in preheated oven for 45 minutes. Remove from oven to the baking sheet and allow crust to cool completely. Flip cookies on a surface to keep warm but do not allow them to touch.
For HIGHLANDER Style Chocolate Chip Cookies: Whip cream with milk. Reduce speed slightly to medium. Beat in an instant espresso powder. Slowly add flour, continuing to beat until flour mixture is no longer sticky. Beat in chocolate chips. Drop tops of cookies onto cookie sheet. Trim and press ends of cookies into the bottoms with a fork. Refrigerate for 2 hours to allow cookies to firm up.
Remove cookie sheets from refrigerator and place in 4 quart saucepan or pot. Pour liquid into pot, stirring occasionally, until thickened. Stir in beer. Bring to a gentle boil over medium heat. Boil 2 minutes, stirring constantly, until bubbles appear in glass. Remove from heat. Chill for 10 minutes, stirring occasionally, before serving.