Ingredients for Loaded Oatmeal Cookies Paula Deen
- 1 cup (2 sticks) unsalted butter, softened
- Vegetable Shortening
- Light Brown Sugar
- 2 large eggs
- Buttermilk
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Baking Powder
- Ground Ginger
- ½ teaspoon ground nutmeg
- Ground Cinnamon
- Ground Cloves
- Ground Allspice
- Quick Cooking Oatmeal
- 1 cup raisins
- Walnuts
- Pure Vanilla Extract
- Powdered Sugar
- Vanilla Extract
- Water
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How to Make Loaded Oatmeal Cookies Paula Deen
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats, raisins, and nuts.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While cookies cool, prepare the brown butter glaze: Melt butter in a saucepan over medium heat. Cook, swirling occasionally, until the butter turns light brown and has a nutty aroma (about 5-7 minutes). Remove from heat and stir in the powdered sugar and vanilla extract until smooth.
- Drizzle the brown butter glaze over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
13g
Carbs
5g
