Recipe: Ultimate Oatmeal Cookies with Brown Butter Icing

ULTIMATE OATMEAL COOKIES
"I created this recipe on my television show. I could have eaten the whole plateful myself - and I just about did!"


FOR THE COOKIES:
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

FOR THE BROWN BUTTER ICING:
1/2 cup (1 stick) butter
3 cups sifted confectioner's sugar
1 teaspoon vanilla extract

TO MAKE THE COOKIES:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

Using an electric mixer, cream together the 1/2 cup butter, shortening, and brown 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.

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 1 teaspoon 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 white sugar and 1 teaspoon 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.

Makes about 5 dozen cookies
Source: Paula Deen and Friends by Paula Deen