Paula Deen’s oatmeal cookies are a classic American dessert. They are made with oats, flour, brown sugar, butter, vanilla extract, and salt. These cookies have been around since the early 1900s, but they became popular in the 70s due to their high fat content.
Paula Deen’s Loaded Oatmeal Cookies are a soft oatmeal cookie recipe. They are loaded with raisins, brown sugar, and pecans.
Another of my favorite Paula Deen dishes is her Loaded Oatmeal Cookies. The mix of nuts and raisins, as well as the lovely spices, combine for a delicious little cookie.
If you can resist eating them all on the day you prepare them, the following day they are even better.
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- 1/2 cup softened butter (1 stick)
- 1/2 cup shortening (vegetarian)
- 1 1/2 cups light brown sugar, packed
- 2 eggs
- 1/2 gallon of buttermilk
- 1 3/4 cup flour (all-purpose)
- 1 teaspoon bicarbonate of soda
- a half teaspoon of salt
- 1 teaspoon powdered baking soda
- 1 teaspoon ginger powder
- 1 tsp nutmeg, freshly ground
- 1 teaspoon cinnamon powder
- 1/4 teaspoon cloves, ground
- 1/2 teaspoon allspice powder
- 2 1/2 cups oatmeal (quick-cooking)
- 1 pound of raisins
- 1 1/2 cup walnuts or pecans, chopped
- 1 teaspoon extract de vanille (pure)
- 1 pound of butter
- 2 -3 cups powdered sugar, sifted (see note below)
- 1 teaspoon vanilla extract
- 3 to 4 tblsp. water
Preheat the oven to 350 degrees Fahrenheit. Grease cookie sheets lightly.
In a mixing bowl, beat together the butter, shortening, and sugar with an electric mixer until fluffy. Beat in the eggs until the mixture is light in color. Add the buttermilk (don’t worry if it looks curdled at this point).
Combine the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice in a sifter and fold into the creamed mixture. Blend in the oats, raisins, walnuts, and vanilla until thoroughly combined. (The dough will be sticky and soft.)
On a cookie sheet, drop by rounded tablespoons. (I create evenly rounded cookies using a tiny cookie dough scoop that looks like an ice cream scoop.)
Preheat oven to 350°F and bake for 12 to 15 minutes. Because oven temperatures and cookie sizes vary, check your first batch after 9 to 10 minutes.
To make the brown butter glaze, combine the following ingredients in a mixing bowl.
Melt the butter in a small skillet over medium heat, then continue to cook, stirring periodically, until golden brown.
Take the pan off the heat and add the powdered sugar and vanilla extract. Pour in just enough water to create a dripping consistency icing. Drizzle the glaze over the warm cookies.
You may also be interested in these recipes.
Cookies with Soft Molasses
Easy Sugar Cookies from Grandma
Buttons on the Belly
Sharlene W. contributed the recipe and the photo.
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