Ice cream sandwiches have been a long time favorite in my house and are typically made with a dark chocolate or a chocolate chip cookie. Since oatmeal chocolate chip cookies are our family's number one choice, we went with those for the sandwich part of this cookie. Filled with vanilla ice cream and a generous spread of our salted caramel sauce, I know your family will love these as much as mine does! Enjoy!
- 14 oz butter, softened (1 stick plus 6 Tbsp)
- 3/4 c brown sugar, packed
- 1/2 c sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 c flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3 c quick oats
- 1 c chocolate chips
- 1 pint vanilla ice cream, softened
- Caramel Kitchen salted caramel sauce
- Preheat oven to 350 degrees
- Line a baking sheet pan with a silicone liner and set aside.
- Put the butter, brown sugar and sugar in a large bowl and beat on medium speed with a hand mixer until the butter sugar mixture is light and fluffy.
- Add eggs and vanilla and mix again until evenly incorporated.
- Slowly mix in the flour, baking soda and salt until fully incorporated.
- Gently mix in the oats and fold in the chocolate chips.
- Use a medium scoop to drop 12 cookie dough balls onto the silicon mat and bake for 10-13 minutes or until the edges just begin to turn golden.
- Allow the cookies to cool for a minute on the baking sheet before removing them to a cooling rack to cool completely. Continue baking the rest of the cookies. Yields around 36.
- To make the ice cream discs, fill the cavity of round silicone molds with softened ice cream. Put back in freezer for at least an hour to harden. (the silicon molds come with 6 - 3" round cavities).
- To assemble, turn two cookies face down and drizzle the back side with salted caramel sauce, Pop one of the ice cream discs from the mould and place on one side of the caramel covered cookie. Place the second caramel covered cookie on top of the ice cream disc and set them on a cookies sheet and return to the freezer to harden for at least an hour. Repeat process with remaining ice cream discs. You will have about two dozen cookies left over. You can repeat this process with the remaining cookies by buying more molds or refilling and freezing the same mold.
Cookie recipe adapted from the Quaker Oatmeal Canister Lid