I found myself a little under the weather this past week…literally.
From our window we had to look up and over the enormous piles of snow in order to see anything else but snow. This winter has seemed particularly longer than usual. Perhaps the anticipation of warmer weather and thoughts of spring gardening is making the wait for sunnier days a little harder to bear.
In the meantime a batch of delicious homemade cookies coming out of the oven works wonders to lift one’s spirit.
Recently, I came across a cookie recipe that caught my interest since it seemed to have just the right ratio of some of my favourite ingredients.
I’m not quite sure what inspired me to make ice cream sandwiches with those cookies on a snowy winter’s day unless the piles of snow obliterating my view somehow reminded me of vanilla ice cream.
The last time I remember putting ice cream sandwiches together was for my much younger children quite a few years ago. These summery treats would make for some very happy kids especially on a warm summer’s day. Making them when they were not around and hiding them well in the freezer kept these little treasures ready to surprise at a moment’s notice. Individual wrapping made them even more special since they all experienced the enjoyment of unwrapping their own special treat.
The Chocolate Chip Cookie recipe previously posted is my cookie of choice when making these sandwiches but this new found recipe works really well if you are at all fond of peanut butter and rolled oats as well as the chocolate chunks.
The only thing I can think of that could make these ice cream sandwiches any better is filling them with a batch of homemade Vanilla Ice Cream.
Oatmeal Peanut Butter Cookies
1 cup flour
1 cup quick cooking oats
½ teaspoon baking soda
½ teaspoon baking powder
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup smooth peanut butter
1 ½ teaspoons vanilla
1 cup semisweet chocolate chunks
- Into a medium bowl sift together flour, soda, baking powder and salt then mix in oats.
- In a separate bowl beat together butter, sugars and peanut butter until light and fluffy.
- Add egg and vanilla, mix well.
- Gradually beat in flour mixture.
- Stir in chocolate, mix well.
- Drop heaping tablespoons of dough 2 inches apart onto baking sheets.
- Bake in a 375 degree F. preheated oven for 10 to 12 minutes or until lightly browned.
- Cool 1 minute on cookie sheet then transfer to cooling rack to cool completely.
- Makes about 2 dozen 4 inch cookies
Cookie Ice Cream Sandwiches
- Turn cookies up side down to expose bottom. Using an ice cream scoop form a generous size ball of ice cream and place in the center of cookie.
- Place second cookie on top and gently press down until the ice cream reaches the edge of cookie.
- Immediately place into freezer.
- When totally frozen place into a container or wrap individually, return to freezer.
Notes, Tips and Suggestions
- Parchment paper is great for easy cleanup.
- Use a mix of milk, white and semisweet chocolate for a different chocolate experience.
- A 1 1/2 inch scoop makes uniform well rounded cookies.
- Freezing the cookie before assembling makes it stronger and will not break when pressing the ice cream in between.
- Soften ice cream just a little before scooping out and placing on cookies.
- Use of an ice cream scoop will make for a neater ice cream layer around the edges.
- Each cookie sandwich makes a substantial portion, make and fill smaller cookies if serving to smaller children.
- If you end up making them smaller, adults are certainly allowed to eat two !!