Paula's Ultimate Oatmeal Cookies

This recipe was copied from a cookbook (I assume a Paula Dean Cookbook). This is what she wrote about the recipe.

I created this recipe on my television show. I could have eaten the whole plateful myself--and I just about did!

I was not impressed with this recipe. I will probably never make it again. I didn't notice until I had started mixing it together that it makes about 5 dozen. We definitely do not need 5 dozen cookies sitting around our apartment. It is just calling for trouble. The dough also was more like a batter. It wasn't even close to being able to be nicely rounded. Then when they baked, they spread to form one huge cookie on the cookie sheet that was well-done (even at the shorter time length).

Now we have a tupperware full of crumbs and a few cookies that kind of turned out. They are still crispy after shortening the cooking time and adding some more flour to the dough.

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 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 sifter confectioners' sugar
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nostick 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, nutmeg, 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.