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 grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
(not instant!)
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon vanilla extract

Brown Butter Icing:
1/2 cup (1 stick) butter
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Line cookie sheets with parch-
ment paper or nonstick baking mats.
2. Using an electric mixer, cream together the butter, shortening, and
sugar at low speed until fluffy. Add the eggs and beat until the mixture
is light in color. Add the buttermilk and mix to combine.
3. Sift together the flour, baking soda, salt, baking powder, ginger, nut-
meg, cinnamon, cloves, and allspice. At low speed, gradually add the
dry ingredients. Using a spatula, fold in the oatmeal, raisins, walnuts,
and vanilla, blending well. Drop by rounded teaspoonfuls 1 1/2 inches
apart onto the prepared cookie sheets. Bake for 12 to 15 minutes.
4. While the cookies are baking, make the icing: In a small saucepan,
heat the butter over medium heat until golden brown, stirring
occasionally. Remove the saucepan from the heat; stir in the
sugar and vanilla. Stir in enough water (3 to 4 tablespoons) to
make an icing of drizzling consistency.
5. Remove the cookies to wire racks to cool. Drizzle with Brown Butter
Icing while the cookies are still warm.