Loaded Oatmeal Cookies

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

Yield:
48 cookies
Level:
Intermediate

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:

    Weeknight Dinners: Winter