Oatmeal Cookie Sandwich with Raspberry Ice Cream Recipe

A Celebration of Every Cookie you Could Ever Imagine In A Single Cookbook

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A Celebration of Every Cookie you Could Ever Imagine In A Single Cookbook

Oatmeal Cookie Sandwich with Raspberry Ice Cream Recipe

This recipe for oatmeal cookie sandwiches with raspberry ice cream is perfect for any occasion. The warm, chewy oatmeal cookies complement the cool, sweet raspberry ice cream perfectly. They're also simple to make and can be eaten right away or frozen for later.

Ingredients

1 pint raspberry ice cream
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
Two large eggs
3 cups oats (old-fashioned)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup brown sugar
1/2 teaspoon baking soda

Time Needed

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Instructions

Preheat the oven to 350°F.
Two baking sheets should be lined with parchment paper.
In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon and nutmeg.
Cream together the butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
Incorporate the eggs and vanilla extract.
Mix in the flour mixture gradually with the butter mixture until well combined.
Stir in the oats.
Drop dough onto prepared baking sheets in rounded tablespoons and flatten slightly with a fork.
Preheat the oven to 12-15 minutes, or until golden brown.
Cool the cookies completely on a wire rack.
Place a scoop of raspberry ice cream on one cookie's flat side, then top with another cookie, flat side down.
Continue with the remaining cookies and ice cream.
Serve immediately, or wrap in plastic wrap and place in the freezer until ready to use.