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Oatmeal Cookies, Paula Deen’s Ultimate Recipe

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This recipe for Oatmeal Cookies, Paula Deen’s Ultimate is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 ½ cup packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cup 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 oats (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 confectioners’ sugar
1 teaspoon vanilla extract
Directions:
Directions:
Preheat oven to 350° F. Line cookie sheets with parchment paper or nonstick baking mats.
Using an electric mixer, cream together the butter, shortening and sugar at a low speed until fluffy. Add the eggs and beat until the mixture is light in color. Add the buttermilk and mix to combine.
Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice. Using a low mixer speed, gradually add the dry ingredients to the butter-egg mixture. With a spatula, fold in the oats, 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.

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.

Remove the cookies to wire racks to cool. Drizzle with Brown Butter Icing while the cookies are still warm.
Number Of Servings:
Number Of Servings:
approx. 5 dozen

 

 

 

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