Ice Cream Sandwiches
2/3 cup butter, softened
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups oatmeal
1 cup semi-sweet chocolate chips
2 cups vanilla ice cream
Cream butter and brown sugar until light and fluffy. Add egg. Beat well. Add
vanilla. Sift flour with cinnamon, salt and baking soda. Stir into butter
mixture, mixing well. Add oatmeal. Stir until well combined. Roll cookie
mixture into 12 to 14 equal balls. Place on an ungreased cookie sheet.
Flatten balls to 3 inches in diameter. Bake at 375 degrees for 12 to 14
minutes, until golden brown but still soft. Cool completely on a wire rack.
In a double boiler, melt chocolate chips. Spread on bottom sides of each
cookie. Let cool for chocolate to harden. Soften ice cream by placing in the
refrigerator for 10 to 15 minutes. Place ice cream in a 1/2 cup measuring
cup to form. Spoon onto the chocolate side of 1 cookie. Press another cookie
on top. Smoothe edges with a knife.
Microwave Directions:
Cream butter and sugar until light and fluffy. Add egg. Beat well. Add
vanilla. Sift flour with cinnamon, salt and baking soda. Stir into butter
mixture, mixing well. Add oatmeal. Stir until well combined. Roll cookie
mixture into 12 to 14 equal balls. Place on a microsafe cookie sheet.
Flatten balls to 3 inches in diameter. Microwave on high for 2 to 3 minutes,
or until still soft but cooked. Cool completely. Place chocolate chips in a
microsafe measure. Microwave on high for 1 1/2 minutes. Stir to combine.
Spread on bottom sides of each cookie. Let cool. To soften ice cream, place
the entire container in the microwave. Microwave on high for 30 to 40
seconds, or until softened. Place ice cream in a 1/2 cup measuring cup to
form. Spoon onto the chocolate side of 1 cookie. Press another cookie on
top. Smoothe edges with a knife.
Makes 6 to 7 ice cream sandwiches.
Later.
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