I ran out of eggs! It’s ok though because this cookie recipe is the kind that keeps it real without them. Basically these little ice cream sandwiches were meant to be.
These are really good. Even though the chocolate chips didn’t want to stick to the ice cream on the sides and fell sprinkling the floor on the walk to the freezer. And maybe some of the cookies were too warm when I sandwiched them and the ice cream tried to make a run for it. And maybe there was one odd cookie left over and I had an open-faced ice cream sandwich, standing over the sink, while mini chips sprinkled my dinner plate, water glass and spatula.
Don’t worry guys. I plan on mastering ice cream sandwiches at some point in my life. Maybe I’ll go back to school and major in it. But until then, I’m totally down with the imperfect, tasty version I can do right now. Time to go have another one.
Oatmeal Cookie Ice Cream Sandwiches (makes about 14 ice cream sandwiches)
Recipe for cookies adapted from Betty Crocker
oatmeal cookie –
- 1 cup packed brown sugar
- 1 stick (8T) butter, softened
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- sprinkling of cinnamon
- 1 3/4 cups old-fashioned or quick-cooking oats
- 1 cup + 6 T all-purpose flour
- 1/2 t baking soda
- heaping 1/4 t kosher salt
- vanilla ice cream or whatever other flavor to fill*
- mini chocolate chips
* I used up a half gallon of vanilla ice cream minus 3 root beer floats worth.
- Preheat the oven to 375 degrees F. In a large bowl, mix brown sugar, butter, buttermilk and vanilla. Stir in remaining cookie ingredients.
- Shape dough into 1-inch balls. On ungreased cookie sheet lined with parchment paper (if you have it) place balls about 3 inches apart. Flatten cookies slightly with bottom of a glass dipped in water.
- Bake 8-10 minutes or until golden brown at the edges. Remove from the oven and allow to cool on the wire rack for two minutes-ish until they can be transported easily to a wire rack. When cooled match them up by size.
- Meanwhile set ice cream out on the counter to soften slightly for easy sandwiching. Or if it’s a soft ice cream you’re all set. Scoop a couple tablespoons between two cookies at a time. Smoosh together until ice cream reaches the edges of the cookies. Roll the edges through mini chocolate chips and place in the freezer on the baking sheets for at least 2 hours, or until firm. Either eat immediately or wrap individually in plastic wrap until time to eat. I found they were nice and frozen over night.
P.S. The oatmeal cookies stay nice and soft when frozen. Which is necessary for easy biting, right?
Nervous about having 14 ice cream sandwiches chillin’ in the freezer?
Pack them up and bring them to work for some post-lunch goodness.