Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs one at a time, beating well with each addition. Combine flour, baking soda, cinnamon and salt; mix well and gradually stir into creamed mixture. Fold in rolled oats and raisins. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350°F until lightly browned. Remove cookies to wire rack and cool completely.
Vanilla-Buttermilk Ice Cream
In a large non-reactive saucepan over medium heat, combine milk, buttermilk, cream, sugar, glucose, salt and vanilla bean. Heat to simmer, stirring frequently until sugar is dissolved. Meanwhile, in small bowl beat egg yolks until creamy and smooth. Strain hot mixture; add small amount to eggs; and stir well. Then, add tempered egg mixture to hot milk mixture and cook until mixture will coat back of spoon. Remove from heat. Cover and chill at least 4 hours or up to 24 hours. Turn into ice cream freezer and freeze according to directions provided by manufacturer. Ripen ice cream according to directions provided by freezer manufacturer.
To Assemble
When cookies have thoroughly cooled, place one scoop ice cream between two cookies. Gently press together and trim edges with knife. Wrap the sandwiches in plastic wrap. Repeat until all cookies and ice cream are used. Freeze for several hours.Note: May be served in decorative wrap to eat out of hand or on individual dessert plates.
Ingredients
Raisin Oatmeal Cookies
- 6 Tablespoons butter
- 3 Tablespoons sugar
- 1/2 Cup light brown sugar
- 1/2 Teaspoon vanilla extract
- 1 egg
- 1/2 Cup all-purpose flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1/8 Teaspoon salt
- 11/4 Cups rolled oats
- 3/4 Cup California raisins
Procedure
Vanilla-Buttermilk Ice Cream
- 1/2 Cup milk
- 1/2 Cup buttermilk
- 1 Cup cream
- 1/2 Cup sugar
- 1/2 glucose or light corn syrup
- pinch salt
- 1/2 vanilla beans
- 7 egg yolks