Ultimate Oatmeal Cookies With Dried Papaya And Brandy Brown Butter Frosting

Oatmeal never tasted so good. This is very much an adult cookie with the Brandy Frosting. But you could easily make it kid friendly. And the dried papaya is a chewy surprise. The is a Paula Dean recipe but it was my idea to add the papaya and brandy. Enjoy!

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 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 (I omitted the raisins and added 2 cups chopped dried papaya)
1 & 1/2 cups chopped walnuts
1 teaspoon vanilla extract

Ingredients for Brandy Brown Butter Frosting:
1/2 cup (1 stick) butter
3 cups sifted confectioner's sugar
1 teaspoon vanilla
Brandy

Directions:
1. Preheat the oven to 350 degrees. Line cookie sheet with parchment paper or nonstick baking mat.

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. (I baked mine for 10 minutes.)

4. While the cookies are baking, make the icing: In a small saucepan, heat the butter over medium heat until golden brown (be careful, don't burn), stirring occasionally. Remove the saucepan from the heat; stir in the sugar and vanilla. Stir in enough water (3 to 4 tablespoons) ( I used Brandy instead) to make an icing of drizzling consistency.

5. Remove the cookies to wire racks to cool. Drizzle with Brown Butter Icing while the cookie are still warm.