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.
4 ounces (1/2 brick) of Kerrygold salted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 1/2 cups rolled oats (not instant oats)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
First, preheat the oven to 375, and have a large cookie sheet ready.
In a microwave-safe bowl, add the butter. Microwave on HIGH for 40 seconds. Let the butter cool slightly, and stir with a fork to melt it fully.
To the butter, add the sugars, pumpkin, egg, and vanilla. Stir very well until combined.
In a separate bowl, whisk together the flour, oats, spices, baking soda and salt.
Add the dry ingredients to the wet, and stir until combined.
Scoop 1 tablespoon-sized balls of dough onto the cookie sheet, and press flat with your hands gently.
Bake the cookies for 12 minutes, until the edges are starting to turn golden brown. Immediately move the cookies to a cooling rack, and let cool.
They keep for up to 4 days in an air-tight container.