Ingredients

2 1/2 cup quick-cooking oatmeal
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cup all-purpose flour
1/2 cup buttermilk
2   eggs
1 1/2 cup packed light brown sugar
1/2 cup vegetable shortening
1/2 cup (1 stick) butter, softened
1 cup raisins
1 1/2 cup 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 of water

Directions

Preheat oven to 350 degrees.  Grease one 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.

Brown Butter Icing

In a small saucepan heat 1/2 cup 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.

Recipe Courtesy of Paula Deen