Loaded Oatmeal Cookies

Submitted By: Jeana Owens

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.