loaded oatmeal cookies

Do you have a stop-in-your-tracks food?  One that the second you bite into it; you know your life is going to be different now that that food is in it.

For me, these oatmeal cookies fall under that category.


In 2009, while my grandmother was in the hospital, a nurse brought these cookies into the family/visitors room one night.  After my mom and I bit into this soft & perfectly spiced oatmeal cookie, we instantly sought out the recipe.  And the rest is history, because we have been making these cookies ever since.  

If I were to pick my favorite oatmeal cookie of all time, I would choose this one.

It has a spice that is more complex than your average oatmeal cookie that likely only calls for cinnamon or nutmeg.


I’ve make this cookie both with and without the icing, and even added dried cherries in place of the raisins.  If you take that extra step and drizzle the brown butter icing, you have yourself the ultimate oatmeal cookie.  

This is perfect to package up and bring as a gift to your next dinner party.

Loaded Oatmeal Cookies 
½ cup (1 stick) unsalted butter, softened
½ cup vegetable shortening
1 ½ cups packed brown sugar
1 egg
½ cup buttermilk
1 ¾ cups whole-wheat pastry flour (or all-purpose)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground allspice
2 ½ cups quick-cooking oatmeal
1 cup raisins
1 ½ cups chopped toasted walnuts
1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. 
-  In a mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add in the eggs and beat until mixture is light in color. Add buttermilk. 
- In a medium bowl, whisk together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed butter mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. 
- Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. and remove from oven.  Drizzle with Brown Butter Icing (recipe below)

Brown Butter Icing 
1 stick (½ cup) butter 
3 cups confectioners’ sugar
1 tsp. pure vanilla extract 
- In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat and stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. 
- Stir in enough water (about 3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on the warm cookies.