Oatmeal Cookies With Brown-Butter Icing |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Found in the Seattle Times - the recipe is courtesy of Joanne Miller of Westminster, Md, via The Baltimore Sun. Full of all the good stuff! Ingredients:
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 |
1/2 cup butter |
3 cups powdered sugar, sifted |
1 teaspoon vanilla extract |
3 -4 teaspoons water |
Directions:
1. Preheat the oven to 350 degrees.
2. Sift together the flour and these dry ingredients: soda through cloves. Set aside.
3. 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.
4. Stir the dry ingredients ito the butter mixture. Fold in the oats, raisins, walnuts and vanilla, blending well.
5. Drop by rounded teaspoons onto greased cookie sheets. Bake for 12 to15 minutes.
6. 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.
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