Loaded Oatmeal Cookies (Paula Deen)
photo by Sharlene~W
- Ready In:
- 22mins
- Ingredients:
- 22
- Yields:
-
5 dozen small cookies
- Serves:
- 60
ingredients
- 118.29 ml butter, softened (1 stick)
- 118.29 ml vegetable shortening
- 354.88 ml packed light brown sugar
- 2 eggs
- 118.29 ml buttermilk
- 414.03 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 4.92 ml baking powder
- 4.92 ml ground ginger
- 4.92 ml freshly ground nutmeg
- 4.92 ml ground cinnamon
- 1.23 ml ground cloves
- 2.46 ml ground allspice
- 591.47 ml quick-cooking oatmeal
- 236.59 ml raisins
- 354.88 ml chopped walnuts or 354.88 ml pecans
- 4.92 ml pure vanilla extract
-
For Glaze
- 118.29 ml butter
- 473.18-709.77 ml sifted powdered sugar (see note below)
- 4.92 ml vanilla extract
- 44.37-59.16 ml water
directions
- Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
- Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
- Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
- Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
- For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
- Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
- *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.
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Reviews
-
We loved these cookies & took the rest to work with rave reviews. These are very tasty & there are lots of good ingredients. We enjoyed the extra spices. The glaze was a nice touch but not necessary. For those wanting the cut the sugars, you could do away with this step & still have a tasty cookie. We did some with & some without the glaze. Great recipe, thanks for sharing.
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This would be a great Christmas cookie not only for it's flavor but because it keeps well. This time I made these using chocolate coated raisins and only 1 cup of brown sugar (not packed). I also used the 3 cups of c.sugar in the glaze. It would have been too sweet if I had used the full amount of br.sugar in the cookie. Rebaking for another 8-10 minutes will bring the crisp back if they get too soft. Thank you for sharing.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.