Paula Deen’s Loaded Oatmeal Cookies

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 flour

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

1 teaspoon pure vanilla extract

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.

Yields about 5 dozen cookies.