Photo: Loaded Oatmeal Cookies Recipe
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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By Chef #1458588
BRIDGEPORT, 45
on February 07, 2013
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THE COOKIES WAS DELICIOUS (AFTER I DID MADE SOME ALTERATIOON I NEVER USE SALTED BUTTER,AND I NEVER ADD MORE THAN A TINY PINCH TO A RECIPE IF IT IS GOING TO MAKE A HUGE DIFFERENCE IN RISING OR NOT(WITH BREADSI ALSO CUT OUT THE OTHER OIL/SHORTENING AND JUST USED STRAIGHT SWEET BUTTER,AND THEN LAST BUT NOT LEAST I ADDED THE OLD FASHIONED OAT'S,NOT THE QUICK,AND ADDED SOME UNSWEETENED DRIED CRANBERRIES,FROSTED THEM,(NO SALT AND EVERYONE ATE THEM UP ALMOST INSTANTLY HAPPY TO SAY.I THOUGHT WE WERE WATCHING FAT AND SALTS PAULA?
By bayouladyred
Louisiana
on October 19, 2012
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These are the BEST oatmeal cookies! I found this recipe a couple of years ago and I make them at christmas time for my cookies gift trays. They are a big hit and I love all the spices, they really give the cookie a kick!
By kmshiplett
DeTour Village,...
on January 15, 2012
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Made these cookies for Church. Substituted regular brown sugar for 1 cup Slenda brown sugar and did not ice them. Wow, got a lot of raves from congregation and recipe requests because of the Splenda. Great for diabetics. Will be a great cookie exchange recipe. Managed to get 6.5 dozen cookies.
Read all 49 reviews