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Paula’s Loaded Oatmeal Cookies

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 2 1/2 cups 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 cups all purpose flour
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup softened, plus 1/2 cup for frosting butter
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts
  • 2 teaspoons vanilla extract
  • 3 cups sifted powdered sugar
  • 3 or 4 tablespoons water

Directions

Preheat oven to 350 °F. 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 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 1 teaspoon vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing. Makes About 5 dozen cookies.

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.