1/4 cup (1/2 stick) butter, softened
1/4 cup vegetable shortening
3/4 cup packed light brown sugar
1 egg
3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup quick-cooking oatmeal
1/2 cup raisins
3/4 cup chopped walnuts
1/2 teaspoon pure vanilla extract
Brown Butter Icing, recipe follows

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 egg and beat until mixture is light in color.

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.

Brown Butter Icing:
1/4 cup (1/2 stick) butter
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract

In a small saucepan heat butter over medium heat until golden brown, stirring 
occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. 
Stir in enough water (2 to 3 tablespoons) to make an icing of drizzling consistency. 
Drizzle on warm cookies.