Whenever I buy buttermilk for a recipe, I end up with about 2 cups left in the carton and it usually goes bad before I get the chance to use it.

Although the buttermilk currenty sitting in my refrigerator (which I purchased to make Marina’s Orange Bitty Buns) is a day past it’s expiration date, I was delighted to discover it had not gone bad (though it’s sometimes hard to tell with buttermilk!) when I finally decided it was time to try a recipe that required it.

I’m a recipe hoarder and they tend to stay in my hard drive for over a year before I finally print one out and try it for the first time.  I think I’ve had this one for over two…maybe three years.  And now I wonder why in the world I waited so long? This recipe was meant to be made on a monthly, if not weekly basis! These cookies are just fantabulous, people.  Let me know if you like ’em as much as we did (yes, even the oatmeal cookie-hating husband approves!).  Paula Deen proves herself worthy of my undying love yet again…

Paula’s Loaded Oatmeal Cookies

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing, recipe follows

Preheat oven to 350 degrees F.

Grease 1 or more cookie sheets or line with parchment paper. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded tablespoons onto cookie sheet. Bake for 10 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.