Paula's Ultimate Oatmeal Cookies

By JJCR

Ingredients

• BROWN BUTTER ICING:
• 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 flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. allspice
• 2 1/2 cups quick-cooking oatmeal ( not instant)
• 1 cup raisins
• 1 1/2 cups chopped walnuts
• 1 tsp. vanilla extract
• 1/2 cup (1 stick) butter
• 3 cups sifted confectioners' sugar
• 1 tsp. vanilla extract

Preparation

Step 1

1. Preheat the oven to 350. Line cookie sheets with parchment paper or nonstick baking mats.

2. Using an electric mixer, cream together the butter, shortening, and sugar at low speed until the mixture is light in color. Add the buttermilk and mix to combine.

3. Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice. At low speed, gradually add the dry ingredients. Using a spatula, fold in the oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoonfuls 1 1/2 inches apart onto the prepared cookie sheets. Bake for 12-15 minutes.

4. While the cookies are baking, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove the saucepan from the heat; stir in the sugar and vanilla. Stir in enough water (3 to 4 tbsp.) to make an icing of drizzling consistency.

5. Remove the cookies to wire racks to cool. Drizzle with Brown Butter Icing while the cookies are still warm.

Makes about 5 dozen

PAULA DEEN AND FRIENDS