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- Y'all, this has got to be
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one of my favorite times of the year
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because I'm making the 12 days of Christmas cookies,
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and those are always so good.
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I made six kinds in the last few videos
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and I wouldn't throw none of 'em out.
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I tried to eat every one of 'em.
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- [Eddie] You did a lot of sharing last time too.
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- Yes, oh, I did a lot of sharing, yes.
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Michael actually wound up in the hospital
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with a big kidney stone that he was not able to pass.
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So the nurses got to enjoy 'em too.
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And the emergency room people.
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- [Eddie] And the pharmacy.
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- Yeah, the pharmacy.
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So the recipe that I'm sharing with y'all today,
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I formulated this recipe,
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I think when I was writing "Just Desserts" cookbook,
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but I called it "Loaded Oatmeal",
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and Eddie, you can see it is really loaded Oatmeal cookies.
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It's got a lot of different spices.
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if we don't have enough calories, I'll frost them.
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And they are delicious cookies.
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So I hope that y'all will take the opportunity
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to make these over the holidays.
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So it looks like a lot of stuff,
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but it's really, really not.
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I set that so I could remember,
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but now I'm gonna take it out.
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I'm gonna start with my shortening,
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and that's a vegetable shortening.
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And I always buy, it comes in blocks,
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and I always buy the butter flavor
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just because it looks
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You know the color of it.
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Alright, so I'm gonna cream this
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now I'm gonna add my brown sugar.
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Alright, so we've got
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that we're gonna beat in.
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Come on, come on shell.
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And then we're gonna add our buttermilk.
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All right now, I'm gonna slowly add my buttermilk.
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Okay, now we're gonna put that aside for a minute.
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All right, so that's all purpose flour,
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baking powder, and salt.
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And then we've got ginger.
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I think that's all spice.
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And the last one would be cloves.
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I don't know, I might have said the wrong name with the-
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- [Teresa] But those are the-
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- But those are the- - That is the correct seasons.
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- [Teresa] Seasonings.
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- Yes, so we're gonna sift this
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and we're gonna add it to our wet.
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And then we're just gonna stir in our nuts,
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and I'm choosing a walnut for this particular recipe,
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and raisins and quick cooking Oatmeal.
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All right, I think that got it all.
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And let's see how much,
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- [Teresa] It's on the next paper.
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Let's see, yeah, two teaspoons.
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- [Teresa] It's a long recipe.
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- It is a long recipe.
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- [Teresa] It looks intimidating, but it's not.
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The hardest part is measuring out all your spices,
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you know, and getting set up.
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But once you get set up,
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Ooh, that's gonna be so good.
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Alright, that's our oatmeal.
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Now if there's anything in here
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that your family doesn't like,
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like if y'all are not raisin eaters,
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you know, just leave them out,
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or you know, substitute 'em
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with something that you do like.
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- [Eddie] Yeah, chopped cherries or-
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- [Teresa] Chocolate chips.
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- Yeah, you could do anything you want to.
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This was just, you know, my preference.
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I do love raisins in a cookie.
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When you bite into it
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and it gives you that little burst of sweet.
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I mean, I really like that.
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I say rounded teaspoons.
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That looks like a round to me.
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You can make these as big,
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here you gotta scoot over.
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Alright, I just took two pans of cookies out of the oven.
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They're ready and I've got 'em over here
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on a cookie sheet, on a-
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- [Eddie] Cooling rack.
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- I can't think of the name of it.
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It's how I always do my cookies.
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I hang them over the sink and try not to make a big mess.
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But anyway, I am now getting ready
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to make the brown butter icing.
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over kind of medium heat,
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and I wanna make sure that I do stir this.
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Let me find my favorite spoon for this and that's it.
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You know, it's funny, a wooden spoon,
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but I still have my favorite wooden spoons.
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It just feel good in my hand and feel good in the pot.
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And I've got three cups of powdered sugar.
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Theresa went ahead and sifted it for me.
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That way it'll lessen the amount of lumps in our icing,
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because sometimes if it's not sifted, you know,
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it's hard to get those lumps out.
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So by sifting it, it will make sure
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that the lumps are out.
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Okay, you can see that it's starting to brown a little bit,
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and you see Eddie when I pull it back?
7:35
But butter can burn very, very quickly.
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But by letting it cook a little while,
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that also takes the opportunity to,
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there's a lot of water in butter,
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so that gives it an opportunity
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for some of that butter to evaporate.
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So that's three cups of flour sifted,
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I meant powdered sugar sifted.
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And you can see the brown now.
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You can see it turning brown.
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You know what I'm gonna do?
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I'm gonna put it all in this bowl with the powdered sugar,
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and then I'll take the beater to it.
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gives it that kind of dark caramelly color.
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And we've got some water up here
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to get it to the consistency that we need.
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And you know, a little liquid goes a long way
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Alright, now I'm gonna
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add about a teaspoon of, oops,
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About a teaspoon of vanilla flavoring.
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So at this point, you need to decide,
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well, do I want to drizzle or do I want a frost?
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So to drizzle, you might need a little bit more water,
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but to really drizzle.
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And this will thicken,
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this will thicken as you go.
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Theresa and Eddie just ate a naked cookie
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and they said it was good naked.
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Like I said, I like to do 'em this way
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'cause I feel like I get my fair share.
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you know, you only gonna get a little drop.
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So I may have to go back and double this recipe.
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Okay, y'all, because I frost the entire top of our cookie,
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I have like a dozen and a half
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that's gonna have to go naked.
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And they're right down here
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and they're almost as good naked y'all
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They are so delicious.
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And the raisins and the nuts, just make it to me.
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But hopefully this will be one of your favorite,
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I know it's one of mine and Theresa's.
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- [Teresa] And Eddie's.
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Is Oatmeal one of your favorites, Eddie?
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- [Eddie] Yeah. I like-
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- You know, it's good for you.
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It's got oatmeal in it.
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- [Teresa] That's how I justify it.
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- [Teresa] Cholesterol helps with the cholesterol.
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- Love and best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
11:35
and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
