Paula’s Loaded Oatmeal Cookies
By Paula Deen
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Difficulty: Easy
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.
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Maureen Koenig
kerby parish
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