Best 2 Paulas Loaded Oatmeal Cookies Recipes

In the realm of culinary delights, few treats can rival the irresistible charm of Paula's loaded oatmeal cookies. These delectable morsels, bursting with flavor and texture, have captured the hearts of cookie enthusiasts worldwide. This comprehensive guide will embark on a journey to discover the secrets behind crafting the perfect Paula's loaded oatmeal cookies. From selecting the finest ingredients to mastering the delicate balance of flavors, we will delve into the culinary artistry that transforms simple ingredients into extraordinary edible treasures.

Let's cook with our recipes!

LOADED OATMEAL COOKIES (PAULA DEEN)

Loaded Oatmeal Cookies (Paula Deen) image

I love this yummy little oatmeal cookie packed with nuts and raisins and a wonderful combination of spices and then topped with a drizzle of brown butter glaze. It is another of my favorite Paula Deen (FoodTV) recipes. If you can keep yourself from eating them all the day you make them, they are even better the next day (stored tightly wrapped).

Provided by SharleneW

Categories Drop Cookies

Time 22m

Yield 5 dozen small cookies, 60 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup butter, softened (1 stick)
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 or 1 1/2 cups pecans
1 teaspoon pure vanilla extract
1/2 cup butter
2 -3 cups sifted powdered sugar (see note below)
1 teaspoon vanilla extract
3 -4 tablespoons water

Steps:

Preheat oven to 350°F Lightly grease cookie sheets. With 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 (it will appear a little curdled at this stage, don't worry).
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
*Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

Nutrition Facts : Calories 135.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 14.4, Sodium 80.2, Carbohydrate 17, Fiber 0.8, Sugar 10.9, Protein 1.7

PAULA'S LOADED OATMEAL COOKIES

Paula's Loaded Oatmeal Cookies image

Provided by My Food and Family

Categories Recipes

Time 45m

Number Of Ingredients 18

Ingredients

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 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp ground ginger
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp all-spice
2 1/2 cups quick cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 tsp pure vanilla extract

Steps:

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. 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. Stir in flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and all spice, stir into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well.
Drop by rounded teaspoon onto cookie sheet.
Bake for 12 to 15 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

Use Old-Fashioned Oats: For a heartier texture, opt for old-fashioned oats instead of instant or quick-cooking oats. You can also use a blend of oats for a more varied texture.
Don't Overmix the Dough: Overmixing can result in tough cookies. Mix just until the ingredients are combined.
Chill the Dough: Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape and prevents them from spreading too much in the oven.
Bake the Cookies Until Golden Brown: The cookies should be lightly golden brown around the edges and just set in the center when they are done. Overbaking can result in dry cookies.
Let the Cookies Cool Completely: Allow the cookies to cool completely on a wire rack before serving. This helps them to firm up and develop their full flavor.

Conclusion:

These Paula's Loaded Oatmeal Cookies are a delightful treat that combines the classic flavors of oatmeal, raisins, walnuts, and cinnamon. With their chewy texture and just the right amount of sweetness, these cookies are sure to be a hit with everyone. Whether you're looking for a cozy snack, a special dessert, or a treat to share with friends and family, these cookies are a perfect choice. So gather your ingredients, preheat your oven, and get ready to indulge in the goodness of Paula's Loaded Oatmeal Cookies!