I tried a few different options while making these cookies. I tried a batch without walnuts as my husband isn't a fan (he thinks they have a rotten taste). I tried a batch with walnuts, because I enjoy having nuts in my cookies, however, if I am totally honest, I think I preferred the ones without the walnuts.
Paula's Loaded Oatmeal Cookies
Recipe by Paula Deen
Pictures by Caroline
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
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, recipe follows
- Preheat oven to 350 degrees F.
- 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 to 15 minutes.
- Drizzle with Brown Butter Icing.
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 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 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency.
- Drizzle on warm cookies.