Shelly's Recipe

LOADED OATMEAL COOKIES WITH BROWN BUTTER ICING

Category: Cookies

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 all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg (or freshly ground nutmeg)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oats
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Brown Butter Icing:
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

Preheat oven to 350 degrees. 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 oats, raisins, walnuts and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake 12 to 15 minutes.

Brown Butter Icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat: stir in powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency. Drizzle on warm cookies. Makes 5 dozen.