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Cookies and Candy - Loaded Oatmeal Cookies



INGREDIENTS
  • 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 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 1/2 cups quick-cooking oatmeal
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts
  • 1 teaspoon pure vanilla extract
  • Brown Butter Icing:
  • 1/2 cup butter
  • 3 cups sifted powdered sugar
  • 1 teaspoon vanilla
  • 3 to 4 tablespoons water

INSTRUCTIONS
Preheat oven to 350°. Grease one or more cookie sheets. Using an electric mixer, cream together 1/2 cup butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light-colored. Add buttermilk.
In a separate bowl, mix 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 to 15 minutes.
To make icing, heat 1/2 cup butter over medium heat in a small saucepan until golden brown, stirring occasionally. Remove saucepan from heat; stir in powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency. Drizzle over warm cookies.
 
 
 
 
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
 
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