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 ...
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