This morning, when I was thinking of what I was going to make, oatmeal chocolate chip cookies sprang to mind.
I love oatmeal chocolate chip cookies. They have a chewier texture than regular chocolate chip cookies and enough chocolate to satisfy even the most demanding sweet tooth. And the fact that there are oats in them makes them
Because it is summer and I have been fighting a constant craving for ice cream (Dairy Queen chocolate dipped cones are my new best friend. Shhhhhhhh.), I decided to put a twist on things and make ice cream sandwiches. Oatmeal chocolate chip cookies AND vanilla ice cream? Oh yeah.
But these aren’t just any ice cream sandwiches. They’re ice cream sandwiches in a pan, and chances are, you’ll be eating them with a spoon, not your hands. Well, maybe you’ll still be eating them with your hands, but don’t let your significant other find out about it. They WILL judge you.
I started out by making a batch of oatmeal chocolate chip cookies.
Using an electric mixer, I beat some room temperature butter and brown sugar together until it got nice and creamy.
Then I added in one egg and a couple teaspoons of vanilla extract and mixed until it was all combined.
In a separate bowl, I added my flour, rolled oats, baking powder, baking soda, and salt, and whisked to combine.
I added the flour mixture to the butter mixture and mixed everything together.
Then, in went the chocolate chips (the best part!).
I measured out tablespoons of dough onto my cookie sheet and baked for about 15 minutes.
While I was working on the cookies, I took a tub of vanilla ice cream out to soften.
For the ice cream sandwiches, I started with a 9x9 inch baking dish.
In the bottom of the dish, I put a layer of oatmeal chocolate chip cookies, dome side down (about 10 cookies, depending on their size).
On top of each cookie, I added a scoop of vanilla ice cream, then topped each scoop with another cookie, dome side up.
I filled in the gaps between the cookies and around the edges with more vanilla ice cream until all the spaces were filled, then used my spoon to smooth out the top, leaving some of the cookies visible.
I pressed a sheet of waxed paper firmly on top and smoothed it out with my hands, making sure the surface was completely covered.
Then the dish went into the freezer for about 2 hours until the ice cream was set.
Once it was ready, I cut it into slices and served.
Be sure to check out the other Ingredient Challenge recipes at Amber's blog after you make these things of fabulousness.
Ice Cream Sandwiches in a Pan
You will need:
20 oatmeal chocolate chip cookies (recipe below)
1 container (1.65 L) vanilla ice cream, softened
In a 9x9 inch baking pan, add half the cookies in a single layer, dome side down.
Using an ice cream scoop or large spoon, put one scoop of ice cream on each cookie.
Top each scoop with another cookie, this time placing it dome side up.
Fill the spaces in between the cookies and around the edges of the pan with more ice cream until they are all filled.
Smooth the ice cream out with a spatula or spoon.
Press a sheet of waxed paper over top and smooth to ensure the ice cream is covered.
Chill in the freezer for about 2 hours until the ice cream is set.
Cut and serve.
Oatmeal Chocolate Chip Cookies (Canadian Living)
Makes 3 dozen cookies
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown sugar
2 teaspoons (10 mL) vanilla
1-1/2 cups (375 mL) large-flake rolled oats
1 cup (250 mL) all-purpose flour
1/2 teaspoon (2 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
1-1/2 cups (375 mL/300 g) chocolate chips
Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)