Loaded Oatmeal Cookies

• FOR THE COOKIES:
• 1/2 cups Butter, Softened
• 1/2 cups Vegetable Shortening
• 1-1/2 cup Packed Light Brown Sugar
• 2 whole Eggs
• 1/2 cups Buttermilk
• 1 teaspoon Pure Vanilla Extract
• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cinnamon
• 2-1/2 cups Quick Cooking Oatmeal
• 1 cup Raisins
• 1-1/2 cup Chopped Walnuts
• _____
• FOR THE BROWN BUTTER ICING:
• 1/2 cups Butter
• 3 cups Sifted Powdered Sugar
• 1 teaspoon Vanilla

1. Cookies:
2. Cream together butter, shortening, and sugar until fluffy. Add eggs and beat until light in color. Add buttermilk and vanilla.
3. Sift together dry ingredients; stir into the creamed mixture.
4. Fold in oatmeal, raisins, and walnuts, blending well.
5. Drop by rounded teaspoonfuls onto cookie sheets.
6. Bake at 350u0b0 for 12 - 15 minutes.
7. Drizzle with Brown Butter Icing.
8. Icing:
9. In a small saucepan, heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in powdered sugar and vanilla. Stir in enough water (3-4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
10. Hint: Pour icing into a Ziploc bag, seal and clip off a tiny piece of the corner of the bag. Squeeze onto cookies.
11. Yield: about 5 dozen cookies.
12. Inspired by a Paula Deen recipe

butter, vegetable shortening, brown sugar, eggs, buttermilk, vanilla, allpurpose, baking soda, salt, baking powder, ground ginger, ground nutmeg, ground cinnamon, raisins, walnuts, brown butter, butter, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/loaded-oatmeal-cookies/ (may not work)