Paula's Loaded Oatmeal Cookies

By Addie

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Cookie Swap

Ingredients

• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1 egg
• 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup quick-cooking oatmeal
• 1/2 cup raisins
• 3/4 cup chopped walnuts
• 1/2 teaspoon pure vanilla extract
• Brown Butter Icing, recipe follows

Preparation

Step 1

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 egg and beat until mixture is light in color.

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.
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Brown Butter Icing:

1/4 cup (1/2 stick) butter
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract

In a small saucepan heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water (2 to 3 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
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REVIEWS:

I really liked this recipe. I followed the suggestion about using dark brown sugar and omitting the baking soda to make them chewy. I also ALWAYS use european butter, because it has a higher fat content, which prevents cookies from falling flat. I usually use "Plugra", unsalted. In any case, these were delish. Instead of walnuts, I added mini chocolate chips. The icing was a good touch but wasn't drizzling in a nice way so I just put a dollop on top of each cookie and let it melt down the sides.

These cookies are delicious! I used dark brown sugar and dried cranberries. The dough spread a lot during baking making them very delicate and a bit difficult to remove from the baking sheet. I think next time I would chill the dough before baking. The frosting added an elegant touch to a very rustic cookie. I brought a tray of these to the office and everybody raved about how good these cookies are.

This is the 2nd time I baked these cookies and they are AMAZING!!! The first batch I followed the recipe to the T, but with the 2nd batch, I added chocolate chips and nuts instead of raisins. They were AWESOME! Everyone loves them! They stay fresh for days! This is my all-time favorite oatmeal cookie!

By far the best oatmeal cookie I've ever had. I made no changes to the recipe and they were amazing. They stayed moist and fresh for days. A definite keeper in my recipe book!

Loved the spiciness of the cookie and the richness of the frosting.

Great cookies. The only thing I did differently was leave out the baking soda and used dark brown sugar (and added little more of it than the recipe called for instead of light because it makes them more chewy and chilled them for a hour before I baked them

The BEST oatmeal cookies I have ever had! AMAZING!!!!

Soo good! I made them to take to a party but my husband said keep them, take something else.

After the first time I baked these cookies these are the only cookies my family and friends request me to make. I would not change a thing on this recipe the cookies are EPIC and not only epic but delicious.

Love the Brown Butter Icing, but I would probably stick with the recipe on the Quaker Oatmeal container - I like this spice combo, so I might try to incorporate that into the Quaker recipe too.

A couple of years ago I had a gal/pal party featuring recipes from different books of Paula Deen's. Food great. Then sent everyone home with these wonderful cookies with the recipe and the book it came from. These are hands down the best cookies I have ever made. Thank you Paula.

OMG!!!! Just finished making these for the first time! I was able to make 38 small cookies following the recipe. Next time I'll use a little less nutmeg and ginger but they are just delicious right now! It took only 8-9 minutes @ 350 the first 10 then the rest @ 325. They came out soft and perfect! They taste like Christmas!!!!

Don't bake these for more than 10 minutes. They're pretty tasty- you definitely want to make the icing. Next time I am going to try almond or maple oil to add to the icing.

OMG!!! These cookies did not last 24 hours in my house!! I followed the recipe exactly and will be making them again very soon! Loved the icing that went on the cookies!!!

Absolutely delicious!

VERY TASTY!! I added alittle more cinnamon, allspice, and nutmeg... and added a tiny bit of coffee to the icing... as per the other comments. This is a fantastic recipe, although my cookies turned out a bit flat. Only made 2 doz cookies.

I regret not reading the reviews before I baked these cookies because I like the flavor but I baked for the minimum baking time - 12 minutes - and they turned out flat and dry. Very disappointing.

This recipe has become the most requested cookie recipe at our house. I saw it demonstrated on TV and then made them for us. Do try the brown butter glaze -- the cookies are good without the icing, but outstanding with it.