That’s The Way The Cookie Crumbles When You Make It With Some Ghee

If you have discovered the wonders of ghee, you will be aware of its traditional use in Indian foods and the fact that it provides a healthy butter to use in cooking in place of saturated fats and oils.

All that may have got you excited about the culinary possibilities and using it in the kitchen in curry, stir fries and even fish dishes.

However, the uses of ghee extend beyond that. Do not be lured into thinking it should only be used in traditional subcontinental-style cooking. There are many traditional western foods that can be enhanced by swapping out the kind of butter or oil you might normally use for ghee.

A great example of this is oatmeal raisin cookies. This delicious combination of healthy ingredients offers a superb snack or dessert, with cinnamon and nutmeg added in and a wonderful chewiness.

The key point to note is that while you can make these cookies with standard butter, ghee simply tastes that much better. The reason for this is the way ghee can heat up to a higher temperature than normal butter with all the milk boiled away. This is what gives ghee its nutty taste. 

By adding that integral nuttiness to the cookies, the flavour simply ascends to the next level. It has a hint of spice, it melts in your mouth and if you make some for your friends who have not encountered ghee before, they will be amazed and delighted by what they taste for the first time.

Oatmeal cookies are not the only confectionary you can make this way, of course. There’s ghee chocolate chip cookies, for example, which can be made gluten free to provide treats for those who are intolerant to wheat. By making them with dark chocolate, you can also provide something wonderful for those who are lactose intolerant too.