Loaded Oatmeal Cookies

Cookies:
Cream together butter, shortening, and sugar until fluffy. Add eggs and beat until light in color. Add buttermilk and vanilla.
Sift together dry ingredients; stir into the creamed mixture.
Fold in oatmeal, raisins, and walnuts, blending well.
Drop by rounded teaspoonfuls onto cookie sheets.
Bake at 350º for 12 – 15 minutes.
Drizzle with Brown Butter Icing.

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

Hint: Pour icing into a Ziploc bag, seal and clip off a tiny piece of the corner of the bag. Squeeze onto cookies.

Yield: about 5 dozen cookies.
Inspired by a Paula Deen recipe