Ok, you might be looking at the most unassuming cookie I’ve ever made. Put another way, these cookies? Well, they’re not the prettiest. But they are the tastiest!
I wanted a nubby little oatmeal cookie that I could give my daughter to munch on after dinner. She absolutely loves them, especially before bed with a small glass of milk. And I should admit, I’ve been enjoying one (ok, three) right along with her.
I have a few rules when it comes to making cookies—one, they must call for melted butter. This is because when I decide I want to bake cookies, waiting for the butter to soften on the counter is just too much to ask of me. This pumpkin oatmeal cookie recipe calls for microwaving the butter until it’s almost all the way melted, and then stirring until its melted all the way. This prevents the butter from getting too warm, but is still melted and easy to incorporate. Melted butter makes cookies chewier. Chewy is always a good thing when it comes to cookies.
My second rule when it comes to cookies is that a mix of white and brown sugar always yields the best results. Yes, there are times when you want all white, like a sugar cookie, but most of the time, a mix of sugars will give you the ultimate cookie sweetness. The molasses in brown sugar helps make a chewy, soft cookie.
It probably goes without saying that my third rule of cookie baking is to use Kerrygold butter. It’s true, I’m completely biased, but with good reason: the extra rich butter makes cookies extra delicious! Plus, when I’m letting my daughter eat cookies, I feel better about it because grass-fed butter is healthier than regular butter.