Paula's Loaded Oatmeal Cookies

I (Sunny) have really been trying to be good, but have really been wanting to make cookies. I even told Brayden the other day at the store we could make cookies but all he wanted was the store bought ones, I know it was because he knew that he could eat them in the car instead of waiting. (He is defiantly my child - patients and sweets don't go together.) Any way this is one of my new favorite recipes. It is packed with flavor without being to much. Any recipe that has Paula Deen's name on it you know has to be good, BUTTER and the brown butter icing is awesome!!!
Please enjoy and maybe you can make some and bring me one, it makes 5 dozen!

Recipe courtesy Paula Deen
Prep Time: 15 min
Level: Easy
Serves: about 5 dozen

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 freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

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 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 vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter


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

In a small saucepan heat the 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.
Yield: 5 dozen cookies

Couple of baking tips:

• If you ever have a recipe that is not very specific in the directions. Remember to mix all of the wet ingredients first then add dry ingredients. This helps you not have unmixed powder at the bottom of the bowl and the egg (when called for) is good and beaten.
• If a recipe like the one above calls for buttermilk you can add vinegar to regular milk. This is great because I never need enough buttermilk to actually buy it. Also you are able to you 1% or 2% milk for less fat.