Loaded Oatmeal Cookies

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
48 cookies
Level:
Intermediate

CATEGORIES
Ingredients
  • For the cookies:
  • 1 stick salted butter, softened
  • 1/2 cup vegetable shortening
  • 1 1/2 cups packed light brown sugar
  • 2 large 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 vanilla extract
  • For the icing:
  • 1 stick salted butter
  • 3 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Directions

Preheat the oven to 350. Grease 1 or more cookie sheets.

Using a mixer, cream the butter, shortening and brown sugar. Add the eggs and beat until the mixture is light in color. Add the buttermilk.

Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice in another bowl; stir the dry ingredients into the butter mixture. Fold in the oatmeal, raisins, walnuts and vanilla. Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets. Bake until lightly browned, 12 to 15 minutes.

Meanwhile, prepare the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from the heat; stir in the confectioners' sugar and vanilla. Stir in enough water (3 to 4 tablespoons) to make the icing drizzling consistency. Drizzle on the warm cookies.

Photographs by Miki Duisterhof

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    This recipe is featured in:

    5 Weeknight Dinners: Winter