Paula's Ultimate Oatmeal Cookies

Thank you Christie for sharing this recipe. My mouth waters every time I think of them. I will curse you lovingly when I can no longer fit into my jeans!

Makes about 5 dozen

• 1/2 cup (1 stick) butter

• 1/2 cup vegetable shortening

• 1 1/2 cups packed light brown sugar

• 2 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 grated nutmeg

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 2 1/2 cups quick-cooking oatmeal (not instant!)

• 1 cup raisins

• 1 1/2 cups chopped walnuts

• 1 teaspoon vanilla extract

• BROWN BUTTER ICING:

• 1/2 cup (1 stick) butter

• 3 cups sifted confectioner's sugar

• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

2. Using an electric mixer, cream together the butter, shortening, and sugar at low speed until fluffy. Add the eggs and beat until the mixture is light in color. Add the buttermilk and mix to combine.

3. Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice. At low speed, gradually add the dry ingredients. Using a spatula, fold in the oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoonfuls 1 1⁄2 inches apart onto the prepared cookie sheets. Bake for 12 to 15 minutes.

4. While the cookies are baking, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove the saucepan from the heat; stir in the sugar and vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency.

5. Remove the cookies to wire racks to cool. Drizzle with Brown Butter Icing while the cookies are still warm.