Oatmeal Raisin Cookies with Crème Chantilly

A frosted oatmeal raisin cookie to thrill the kid in all of us.
  • Yields 6 dozen cookies
  • Details


      Oatmeal Raisin Cookies

      • 4 1/2 cups California raisins
      • 1 cup (8 ounces) butter
      • 2 1/4 cups (1 pound) brown sugar
      • 2 1/3 (4 ounces) eggs
      • 1 teaspoon vanilla
      • 1/2 cup (5 ounces) milk
      • 3 1/2 cups (12 ounces) pastry flour
      • 1 teaspoon salt
      • 2 teaspoons (1/4 ounce) baking powder
      • 1 3/4 teaspoons (1/4 ounce) baking soda
      • 5 1/4 cups (13 ounces) rolled oats

      Crème Chantilly

      • 1 cup (9 ounces) whipping cream
      • 1/4 cup (1 1/4 ounces) sugar
      • 1/2 teaspoon vanilla


      Oatmeal Raisin Cookies

      Preheat oven to 350°F. Butter or line cookie sheets with parchment; set aside.

      Measure raisins into small bowl; add warm water to cover and set aside. In large mixing bowl, cream butter and brown sugar together. Beat in eggs, vanilla and milk. Let stand.

      In another bowl, sift together flour, salt, baking powder and baking soda. Stir into butter mixture. Then, drain raisins and add along with oats; stir well. Drop by heaping tablespoons about 3 inches apart onto cookie sheets. Bake at 350°F for 15 minutes. Allow to cool slightly in pan until firm; transfer to wire racks and cool completely.

      Crème Chantilly

      Whisk cream, sugar and vanilla to stiff peaks. Spread on cookies.

      Nutrition Facts Per Serving

      Calories 140 (27% from fat); Total Fat 4.5g (sat 2.5g, mono 1g, poly 0g, trans 0g ); Cholesterol 20mg; Protein 2g; Carbohydrate 24g; (Dietary Fiber 2g; Sugars 15g; ); Iron 1mg; Sodium 105mg; Calcium 18mg; Potassium 158mg

      This recipe is found in the following categories:

      Special Diet

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