These are the best loaded oatmeal cookies you will probably ever eat. 

I know, that is a bold statement. But it’s true!

My mom entered these cookies into a Springfield State Journal Register cookie contest and won second place!  See, delish!

This is not your ordinary oatmeal cookie.

Loaded with raisins and spices and it has a brown butter icing drizzled on top.

Loaded Oatmeal Spice Cookies

• ½ cup (1 stick) unsalted butter, softened
• ½ cup vegetable shortening (crisco)
• 1 ½ cups packed light or dark brown sugar
• 1 egg
• ½ cup buttermilk
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon ground allspice
• 2 ½ cups quick-cooking oatmeal
• ¾ cup raisins
• 3/4 cup golden raisins
• 1 cup chopped toasted walnuts (I like using 1/2 walnuts and ½ pecans)
• 1 teaspoon pure vanilla extract
• Brown Butter Icing, recipe below

Directions:

- Preheat oven to 350 degrees F.

- In a mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk.

- whisk together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice. Gradually add it into the creamed mixture. Add in oatmeal, raisins, walnuts, and vanilla, blending well. With a cookie scoop, place balls on a cookie sheet.

- Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing when the cookies are still warm.

Brown Butter Icing

• ½ cup unsalted butter
• 3 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 4-5 tablespoons water

Directions:

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Be patient for it to turn golden, it may take 5-10 minutes. But you need to remove it from the heat right when it starts to turn, before it burs.

- Remove saucepan from heat and pour in a medium bowl. Stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla.

- Stir in enough water to make an icing of drizzling consistency. Keep stirring it until it is running/smooth enough to drizzle.

- Place cookies on a wire rack with parchment paper under the wire rack. Drizzle the icing over the warm cookies.