paulasloadedoatmealcookies


PAULA'S LOADED OATMEAL COOKIES

Yields about 5 dozen cookies

1/2 cup (1 stick) butter, softened 1/2 cup vegetable shortening 1-1/2 cups packed light brown sugar 2 eggs 1/2 cup buttermilk 1-3/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. baking powder 1 tsp. ground ginger 1 tsp. freshly ground nutmeg 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/2 tsp. ground allspice 2-1/2 cups quick-cooking oatmeal 1 cup raisins 1-1/2 cups chopped walnuts 1 tsp. pure vanilla extract Brown Butter Icing, recipe follows

	Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12-15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing: 1/2 cup butter 3 cups sifted powdered sugar 1 tsp. vanilla extract 3-4 tbsp. water In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 tsp. vanilla. Stir in enough water (3-4 tbsp.) to make an icing of drizzling consistency. Drizzle on warm cookies.

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