1 stick butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs, at room temperature
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 allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Grease 1 or more cookie sheets.
Using a mixer, cream together the butter, shortening, and sugar in a bowl until fluffy.
Add the eggs; beat until the mixture is light in color.
Add the buttermilk.
Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into the creamed mixture.
Fold in the oatmeal, raisins, walnuts, and vanilla, blending well.
Drop by rounded teaspoons onto a cookie sheet.
Bake for 12-15 minutes.