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

• 1/2 cup butter
• 3 cups sifted powdered sugar
• 1 tsp. vanilla
• 3 to 4 Tbsp. water

To make cookies: Preheat oven to 350°. Grease one 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. 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 teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with brown butter icing.

To make brown butter icing: In a small saucepan, heat 1/2 cup 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.