Loaded Oatmeal 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
• 1 stick salted butter
• 3 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350.
2. Grease 1 or more cookie sheets.
3. Using a mixer, cream the butter, shortening and brown sugar.
4. Add the eggs and beat until the mixture is light in color.
5. Add the buttermilk.
6. 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.
7. Fold in the oatmeal, raisins, walnuts and vanilla.
8. Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets.
9. Bake until lightly browned, 12 to 15 minutes.
10. Meanwhile, prepare the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally.
11. Remove from the heat; stir in the confectioners' sugar and vanilla.
12. Stir in enough water (3 to 4 tablespoons) to make the icing drizzling consistency.
13. Drizzle on the warm cookies.
14. Photographs by Miki Duisterhof

butter, vegetable shortening, brown sugar, eggs, buttermilk, flour, baking soda, salt, baking powder, ground ginger, freshly ground nutmeg, ground cinnamon, ground cloves, ground allspice, quickcooking, raisins, walnuts, vanilla, butter, sugar, vanilla

Taken from www.foodnetwork.com/recipes/paula-deen/loaded-oatmeal-cookies-recipe2.html (may not work)