Mohamed Shili This delicious oatmeal cookie recipe by Paula Deen is quick, easy, and packed with warm, spiced flavors. Perfect for cozy afternoons or sharing with friends, these cookies feature a tender texture with sweet raisins, crunchy walnuts, and a drizzle of creamy brown butter icing. Using pantry staples, it’s a flexible treat you can whip up anytime!
Recipe Ingredients:
- 2 1/2 cups quick-cooking oatmeal
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 1/2 cup buttermilk
- 2 eggs
- 1 1/2 cups packed light brown sugar
- 1/2 cup vegetable shortening
- 1/2 cup softened, plus 1/2 cup for frosting butter
- 1 cup raisins
- 1 1/2 cups chopped walnuts
- 2 teaspoons vanilla extract
- 3 cups sifted powdered sugar
- 3 or 4 tablespoons water
How To Make Oatmeal Cookies Recipe?
- Preheat the oven: Set to 175°C / 350°F. Grease one or more baking trays.
- Cream the wet ingredients: In a mixing bowl, use an electric mixer to cream together 120g / 1/2 cup softened butter, 120ml / 1/2 cup shortening, and 325g / 1 1/2 cups brown sugar until fluffy.
- Add eggs and buttermilk: Beat in 2 large eggs until the mixture is light in color, then mix in 120ml / 1/2 cup buttermilk.
- Combine the dry ingredients: Sift together 220g / 1 3/4 cups flour, 5ml / 1 tsp baking soda, 2.5ml / 1/2 tsp salt, 5ml / 1 tsp baking powder, 5ml / 1 tsp ground ginger, 5ml / 1 tsp cinnamon, 1.25ml / 1/4 tsp cloves, and 2.5ml / 1/2 tsp allspice. Gradually stir into the wet mixture.
- Fold in remaining ingredients: Add 250g / 2 1/2 cups oatmeal, 150g / 1 cup raisins, 180g / 1 1/2 cups chopped walnuts, and 10ml / 2 tsp vanilla extract. Mix thoroughly.
- Shape and bake: Drop spoonfuls of dough (about 15ml / 1 tbsp) onto the prepared baking trays. Bake for 12–15 minutes until golden.
- Prepare the brown butter icing: In a saucepan over medium heat, melt and brown 120g / 1/2 cup butter, stirring frequently until golden brown.
- Make the icing: Remove from heat, then stir in 360g / 3 cups powdered sugar and 5ml / 1 tsp vanilla. Add 45–60ml / 3–4 tbsp water gradually to achieve a drizzling consistency.
- Decorate the cookies: Drizzle the icing over the warm cookies.
Recipe Tips:
- Measure Ingredients Accurately: Use measuring cups and spoons for both dry and wet ingredients to get the perfect texture. Too much flour or oatmeal can make cookies dry.
- Don’t Skip Softening the Butter: Room-temperature butter creams better with sugar, creating light and fluffy cookies. Cold butter won’t mix properly.
- Fold Gently: When mixing the oatmeal, raisins, and walnuts, fold them in gently to avoid overmixing, which can make the cookies dense.
- Bake One Tray at a Time: For even baking, place one tray in the center of the oven at a time, rotating it halfway through for consistent browning.
- Drizzle Icing While Cookies Are Warm: The warm cookies allow the brown butter icing to set perfectly, soaking slightly for a delicious glaze.
How To Store Leftovers?
- Refrigerate: First, let the leftover oatmeal cookies cool completely to room temperature. Store them in an airtight container in the refrigerator for up to one week to keep them fresh.
- Freeze: Allow the cookies to cool fully before freezing. Place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to three months. To serve, thaw the cookies at room temperature for about an hour before enjoying.
Nutrition Facts
- Calories: 120 kcal
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 80mg
- Potassium: 50mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Check out More Recipes:
Paula Deen Oatmeal Cookies
Description
This delicious oatmeal cookie recipe by Paula Deen is quick, easy, and packed with warm, spiced flavors. Perfect for cozy afternoons or sharing with friends, these cookies feature a tender texture with sweet raisins, crunchy walnuts, and a drizzle of creamy brown butter icing. Using pantry staples, it’s a flexible treat you can whip up anytime!
Ingredients
Instructions
- Preheat the oven: Set to 175°C / 350°F. Grease one or more baking trays.
- Cream the wet ingredients: In a mixing bowl, use an electric mixer to cream together 120g / 1/2 cup softened butter, 120ml / 1/2 cup shortening, and 325g / 1 1/2 cups brown sugar until fluffy.
- Add eggs and buttermilk: Beat in 2 large eggs until the mixture is light in color, then mix in 120ml / 1/2 cup buttermilk.
- Combine the dry ingredients: Sift together 220g / 1 3/4 cups flour, 5ml / 1 tsp baking soda, 2.5ml / 1/2 tsp salt, 5ml / 1 tsp baking powder, 5ml / 1 tsp ground ginger, 5ml / 1 tsp cinnamon, 1.25ml / 1/4 tsp cloves, and 2.5ml / 1/2 tsp allspice. Gradually stir into the wet mixture.
- Fold in remaining ingredients: Add 250g / 2 1/2 cups oatmeal, 150g / 1 cup raisins, 180g / 1 1/2 cups chopped walnuts, and 10ml / 2 tsp vanilla extract. Mix thoroughly.
- Shape and bake: Drop spoonfuls of dough (about 15ml / 1 tbsp) onto the prepared baking trays. Bake for 12–15 minutes until golden.
- Prepare the brown butter icing: In a saucepan over medium heat, melt and brown 120g / 1/2 cup butter, stirring frequently until golden brown.
- Make the icing: Remove from heat, then stir in 360g / 3 cups powdered sugar and 5ml / 1 tsp vanilla. Add 45–60ml / 3–4 tbsp water gradually to achieve a drizzling consistency.
- Decorate the cookies: Drizzle the icing over the warm cookies.
Notes
- Measure Ingredients Accurately: Use measuring cups and spoons for both dry and wet ingredients to get the perfect texture. Too much flour or oatmeal can make cookies dry.
- Don’t Skip Softening the Butter: Room-temperature butter creams better with sugar, creating light and fluffy cookies. Cold butter won’t mix properly.
- Fold Gently: When mixing the oatmeal, raisins, and walnuts, fold them in gently to avoid overmixing, which can make the cookies dense.
- Bake One Tray at a Time: For even baking, place one tray in the center of the oven at a time, rotating it halfway through for consistent browning.
- Drizzle Icing While Cookies Are Warm: The warm cookies allow the brown butter icing to set perfectly, soaking slightly for a delicious glaze.
Paula Deen Oatmeal Cookies
