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Paula's Loaded Oatmeal Cookies

Courses: Dessert

Recipe Ingredients

1/2 cup 99g / 3.5ozButter - (1 stick) - softened
1/2 cup 99g / 3.5ozVegetable shortening
1 1/2 cups 240g / 8.5ozLight brown sugar - (packed)
2   Eggs
1/2 cup 118mlButtermilk
1 3/4 cups 109g / 3.8ozAll-purpose flour
1 teaspoon 5mlBaking soda
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlBaking powder
1 teaspoon 5mlGround ginger
1 teaspoon 5mlFreshly-ground nutmeg
1 teaspoon 5mlGround cinnamon
1/4 teaspoon 1.3mlGround cloves
1/2 teaspoon 2.5mlGround allspice
2 1/2 cups 592mlQuick-cooking oatmeal
1 cup 160g / 5.6ozRaisins
1 1/2 cups 219g / 7.7ozChopped walnuts
1 teaspoon 5mlPure vanilla extract
  Brown Butter Icing
1/2 cup 99g / 3.5ozButter
3 cups 594g / 20ozSifted powdered sugar
1 teaspoon 5mlVanilla extract
3 tablespoons 45mlWater - (to 4)

Recipe Instructions

Preheat oven to 350 degrees. 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 Icing.

Brown Butter Icing: 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.

This recipe yields 5 dozen.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B13) - from the TV FOOD NETWORK

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