Ingredients
| 1⁄2 cup (1 stick) butter, softened |
| 1⁄2 cup vegetable shortening |
| 1 1⁄2 cup light brown sugar, packed |
| 1 egg |
| 1⁄2 cup buttermilk |
| 1 3⁄4 cup all-purpose flour |
| 1 tsp baking soda |
| 1⁄2 tsp salt |
| 1 tsp baking powder |
| 1 tsp ground ginger |
| 1 tsp nutmeg, freshly ground |
| 1 tsp ground cinnamon |
| 1⁄4 tsp ground cloves |
| 1⁄2 tsp ground allspice |
| 2 1⁄2 cup quick-cooking oatmeal |
| 1 cup raisins |
| 1 1⁄2 cup walnuts, chopped |
| 1 tsp pure vanilla extract |
| 1⁄2 cup butter |
| 3 cup powdered sugar, sifted |
| 1 tsp vanilla extract |
| 3 tbsp (up to 4) water |
Directions
- Cookies:
- 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 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.
Source : allrecipes.com
