More Oatmeal Cookies

I've been continuing my search for the ultimate oatmeal cookie. While Paula Deen's Loaded Oatmeal Cookie recipe was looking promising, with it's spicy complexity, I'm thinking I like Guy Fieri's version of this classic even better (sometimes we manage to surprise ourselves). Why not try them both. I opted to follow Miss Paula's original recipe from The Lady & Sons Just Desserts (sans icing), but have included the finishing touch here in case it speaks to you (and you just can't get enough buttery goodness). I also used black walnuts, rather than the usual English variety, which are more flavorful (or bitter, depending on your palate).

Note that I have omitted the rosemary from the Craisy Oatmeal Cookies, and used equal parts quick and old-fashioned oats (with marvelous results, I might add).

Loaded Oatmeal Cookies

1/2 cup butter, room temperature
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
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg, freshly ground
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick oats
1 cup raisins
1 1/2 cups walnuts, chopped
1 teaspoon vanilla extract
Brown Butter Icing (optional)


Preheat oven to 350. Line cookie sheets with parchment paper.

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; set aside.

Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is lightly colored. Add buttermilk.Stir flour mixture into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well. Drop onto cookie sheets using a small cookie scoop. Bake for 9 to 11 minutes. Drizzle with Brown Butter Icing, if desired.

Brown Butter Icing

1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to reach proper consistency. Drizzle on warm cookies.

Craisy Oatmeal Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups dark brown sugar, packed
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened flaked coconut
3/4 cup dried cranberries
1 cup quick oats
1 cup old-fashioned oats

Preheat oven to 350 degrees. Line cookie sheets with parchment.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt; set aside.

Cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Fold dry ingredients into creamed mixture. Mix in coconut, dried cranberries and oats by hand.

Drop onto cookie sheets using a small cookie scoop. Bake until cookies turn golden, 12 to 13 minutes. Remove from oven and allow cookies to sit 2 to 3 minutes in the pan before transferring to a rack to cool completely.