Loaded Oatmeal Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup buttermilk 
• 3 cups confectioners' sugar sifted
• 2 large eggs 
• 1.8 cups flour all-purpose
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 1.5 cups brown sugar light packed
• 1 teaspoon nutmeg freshly ground
• 2.5 cups quick-cooking oatmeal 
• 1 cup raisins 
• 0.5 teaspoon salt 
• 1 stick butter salted
• 1 stick butter salted softened
• 1 teaspoon vanilla extract 
• 0.5 cup vegetable shortening 
• 1.5 cups walnuts chopped

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• blender

Directions

1. Preheat the oven to 35
2. Grease 1 or more cookie sheets.
3. Using a mixer, cream the butter, shortening and brown sugar.
4. Add the eggs and beat until the mixture is light in color.
5. Add the buttermilk.
6. Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice in another bowl; stir the dry ingredients into the butter mixture. Fold in the oatmeal, raisins, walnuts and vanilla. Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets.
7. Bake until lightly browned, 12 to 15 minutes.
8. Meanwhile, prepare the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally.
9. Remove from the heat; stir in the confectioners' sugar and vanilla. Stir in enough water (3 to 4 tablespoons) to make the icing drizzling consistency.
10. Drizzle on the warm cookies.