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Loaded Oatmeal Cookies Recipe

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This recipe for Loaded Oatmeal Cookies, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Mowry
Added: Sunday, January 18, 2009


1 stick butter, softened
1/2 c. shortening
1 1/2 c. brown sugar
2 eggs
1/2 c. buttermilk or sour milk ( 1/2 c. milk add
1 1/2 tsp. vinegar or lemon juice, let set 5 minutes at room temperature for sour milk)
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
2 1/2 c. quick-cooking oatmeal
1 c. raisins
1 1/2 c. walnuts, chopped
1 tsp. vanilla
For icing:
1 stick butter
3 c. confectioners' sugar
1 tsp. vanilla

Preheat oven to 350. Grease cookie sheets. Using a mixer, cream the butter, shortening and brown sugar. Add the eggs and beat until the mixture is light in color. Add the buttermilk. In another bowl; mix together the dry ingredients, stir into the butter mixture. Fold in the oatmeal, raisins, walnuts and vanilla. Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets. Bake until lightly browned, 12-15 minutes. Meanwhile, prepare the icing; in a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from the heat; stir in the confectioners sugar and vanilla. Stir in enough water (3-4 T.) to make the icing drizzling consistency. Drizzle on warm cookies.

Number Of Servings:
Number Of Servings:
48 cookies




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