Loaded Oatmeal Cookies (Paula Deen)

"I love this yummy little oatmeal cookie packed with nuts and raisins and a wonderful combination of spices and then topped with a drizzle of brown butter glaze. It is another of my favorite Paula Deen (FoodTV) recipes. If you can keep yourself from eating them all the day you make them, they are even better the next day (stored tightly wrapped)."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by Vraklis photo by Vraklis
Ready In:
5 dozen small cookies




  • 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.

Questions & Replies

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  1. 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.
  2. Wow! DH made as a gift for taking him to Er (blew a day of planting) - compromise cookie as he likes a certain spice cookie & I like oatmeal raisin. Eating them warm now - will consider the glaze - afraid it will make my teeth ache though. Thanks for a great keeper recipe Sharlene!
  3. 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.
  4. These are very good! I've made them before without the raisins; with or without they are great. I use pecans and I used 3 cups of powdered sugar in the frosting. They are always gone right away!
  5. We really liked these cookies but did not like the icing. I did cut back on the ginger I am not a ginger fan. I added more cinnamon.


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.
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