When I first saw this recipe I wondered what, exactly, made them the ultimate oatmeal cookie. I mean, I’ve had a lot of good oatmeal cookies, including ones dipped in chocolate, so why are these supposed to be better than that? Is it because there are so many spices? Because it has more oatmeal than anything else? Because it has a frosting? Is it because it makes so many?
Yes to all. These are FANTASTIC. I had to stop myself at just two otherwise I knew there wouldn’t be any left to give to people or to photograph. Seriously they are that good. And you need so many because you can’t stop eating them.
Ultimate Oatmeal Cookies
Print this recipe!
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1 1/2 cups packed brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups quick cooking oats
1 cup raisins
1 1/2 cups chopped pecans or walnuts
1 teaspoon vanilla
Preheat oven to 350°. Line your baking sheets with parchment or a silicone baking mat.
Cream butter, shortening, and sugar together until creamy, 2 to 4 minutes. Scrape down the bowl and mix again. Beat in eggs, one at time. Scrape the sides of the bowl. Beat in buttermilk. Scrape the sides of the bowl and beat again. The mixture will look curdled.
Sift together the dry ingredients (flour through cloves) in a small bowl. With the mixer running on low speed, gradually mix in the dry ingredients. Use a rubber spatula to scrape down the sides of the bowl and then fold in the oats, raisins, nuts, and vanilla. Make sure it is well combined.
Drop by rounded teaspoons (or tablespoons if you’re me and can’t read) onto prepared sheets. Bake for 10-12 minutes or until the edges are golden. Cool on pans for 2 minutes and then transfer to wire racks. Frost while cookies are still warm.
Brown Butter Frosting
1 stick butter
3 cups sifted powdered sugar
1 teaspoon vanilla
3-5 tablespoons water
Brown the butter in a small saucepan over medium heat, stirring occasionally. You know it’s done when the butter looks golden brown and smells nutty; usually it takes about 15 minutes. Remove the pan from the heat and stir in the powdered sugar and vanilla. Stir enough water in to make it thin enough to drizzle or pipe over the cookies. Frost anyway you like. I used a plastic bag with a small hole in one corner and piped the icing onto each cookie.
Source: Christmas with Paula Deen
This is the last cookie in my 12 Days of Christmas Cookies. I hope you enjoyed the posts and found a few new recipes to try. Big thanks to Reese for guest posting while I was running around like a crazy woman. I’ve got a question for you all, dear readers…do you enjoy this series? Is this something I should continue for next year? Or are you tired of cookies? Let me know in the comments! Thanks and Merry Christmas to you all!
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It’s the frosting. Browned butter frosting is amazing.
100% agree.
Know what would make these TRULY ultimate? Nixing the raisins ;p And then adding in choco chips instead! NOM NOM NOM.
These look so gorgeous btw. Did it take a long time to make them look so pretty? Can I replicate the look easily?
Dying to try the Brown butter frosting… seriously. Never had it before!
To make them pretty: put frosting in a baggie. Snip a very small hole off the corner and then pipe zigzags one way then the other. Easy peasy!
I was thinking about chocolate chips. I think they would be pretty tasty too. I wonder how they would taste with the frosting though. Worth a try. Let me know how it goes!
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