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Categories:
cookies butter vegetable shortening light brown sugar eggs buttermilk all-purpose baking soda baking powder ginger nutmeg cinnamon allspice salt quick-cooking oats raisins walnuts vanilla brown butter butter powdered sugar vanilla
Viewed: 59 - Published at: 8 years agoIngredients
- Cookies
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups light-brown sugar, packed
- 2 eggs
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ginger, ground
- 1 teaspoon nutmeg, freshly ground
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon salt
- 1/4 teaspoon clove, ground
- 2 1/2 cups quick-cooking oats
- 1 cup raisins
- 1 1/2 cups walnuts, chopped
- 1 teaspoon pure vanilla extract
- Brown-Butter Icing
- 1/2 cup butter
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 -4 teaspoons water
Method
- Preheat the oven to 350 degrees.
- Sift together the flour and these dry ingredients: soda through cloves. Set aside.
- Using an electric mixer, cream together the butter, shortening and sugar until fluffy. Add the eggs and beat until mixture is light in color, then add the buttermilk.
- Stir the dry ingredients ito the butter mixture. Fold in the oats, raisins, walnuts and vanilla, blending well.
- Drop by rounded teaspoons onto greased cookie sheets. Bake for 12 to15 minutes.
- Meanwhile, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from heat; stir in the powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency and drizzle over warm cookies.
