Recipes

[KathyInColorado]

This is by Paula Deen off of Food Network. I doubled the recipe. Used my small ice cream scooper to measure them out on the pans. Added 1 c. of semisweet chocolate chips and 1 c. of dark chocolate chips. My in house cookie monster (DH) says yummy!

1/4 c (1/2 stick)butter, softened

1/4 c. vegetable shortening

3/4 c. packed light brown sugar

1 egg

3/4 c. all purpose flour

1/2 tsp. baking soda

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp each ground ginger; freshly ground nutmeg and ground cinnamon (I used regular nutmeg)

1/8 tsp. ground cloves

1/4 tsp ground allspice

1 c. quick cooking oatmeal

1/2 c raisins

3/4 c. chopped walnuts

1/2 tsp pure venilla extract

Brown butter icing, recipe follows (I did not make that)

Directions

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.

Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color. Sift together flour, baking soda, salt baking powder, ginger, nutmeg, cinnamon, cloves and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. This is when I added the chocolate chips. Drop by teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzel with Brown butter icing.

Brown Butter Icing:

1/4 c. (1/2 stick) butter

1 1/2 cups sifted powdered sugar

1/2 tsp vanilla extract

In a small saucepan heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water (2 to 3 TBS) to make an icing of drizzling consistency. Drizzle on warm cookies.