From: Executive pastry chef Bill Corbett, Absinthe Brasserie and Bar, San Francisco. Yield: 12 servings.
Oatmeal Cookies:
½ cup butter, soft
¾ cup brown sugar
½ cup sugar
1 tsp. salt
2 eggs
1 tsp. vanilla extract
1½ cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
3 cups oats
1 cup raisins
Cream Cheese Frosting:
2 cups cream cheese, room
temperature
1 cups butter, soft
2½ cups confectioners’ sugar
For cookies: In a stand mixer, cream the soft butter, sugars and salt until light and fluffy. On medium speed, add eggs one at a time, followed by vanilla extract and whip again until light. Mix flour, baking soda and cinnamon; add in three stages on low speed. Between second and third addition, add the oats and raisins. Mix until dough is homogenized. Wrap dough in plastic wrap and refrigerate. Once rested, roll the dough between 2 sheets of parchment to about ¼” thickness. Return to refrigerator. Once cold, cut dough with a ring cutter and bake at 325°F until golden brown.
For cream cheese frosting: In a mixer fitted with a paddle attachment, slowly mix cream cheese and half of the sugar until completely smooth. Add the butter and remaining sugar and continue mixing until smooth again.
To assemble: Pipe a dollop of frosting onto undersides of half the cookies, then sandwich the second cookie on top. Store in an airtight container for at least 8 hours before serving to soften the cookie.
PHOTO: COURTESY OF ABSINTHE