Oatmeal Lace Ice Cream Cookie Sandwiches Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

Steps:

• Make the Cookies
• Preheat oven to 350°F. Cook butter in a medium saucepan over medium heat, swirling often, until it foams, then browns, 5-8 minutes. Scrape brown butter and toasty solids into a heatproof measuring glass and let cool.
• Process waffle cones, oats, flour, and salt in a food processor in long pulses until oats are broken up and cones are finely ground. Add brown sugar and pulse to combine. Whisk egg yolk, vanilla, and 2 Tbsp. water in a small bowl. With the motor running, slowly drizzle into food processor, then stream in brown butter; process until dough forms a ball around the blade.
• Portion out slightly rounded tablespoonfuls of dough to make 26 balls (each should weigh about 3/4 oz.). Roll balls between your palms to smooth and divide between 2 parchment-lined rimmed baking sheets, spacing 3" apart (the cookies will spread as they bake). Cover with another sheet of parchment paper and use the bottom of a glass to flatten each into a 2 1/2" round.
• Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden all over and browned around the edges, 12-15 minutes. Let cool on baking sheets; use a thin metal spatula to loosen cookies from parchment. Turn half of cookies over (you'll have 2 extra).
• Prepare Ice Cream
• Remove 2 pints of ice cream (same flavor) from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.
• Assembly
• Using a 4-oz. ice cream scoop or 1/2-cup measuring cup, and working one at a time or in small batches, scoop out large domes of ice cream onto upside-down cookies. Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Repeat softening process with remaining 2 pints of ice cream and assemble remaining sandwiches.
• Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.
• Do Ahead
• Cookies can be baked 1 week ahead; transfer to a resealable plastic freezer bag and freeze. Sandwiches can be assembled 5 days ahead; keep frozen.

Steps:

• Preheat the oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), mix the flour, baking powder, sugar, and oats. In a medium bowl, mix the cream, corn syrup, melted butter, and vanilla. Add to the dry ingredients and mix just until combined. Set aside for 15 minutes. Keeping in mind that the cookies will spread until completely flat, drop the batter in heaping teaspoons onto nonstick sheet pans, spacing them out evenly. You can fit 6 cookies on a 14 by 17-inch pan. Bake until golden brown, 8 to 10 minutes. Let cool 2 to 3 minutes in the pan, then use a spatula to transfer to wire racks to finish cooling. To store, layer the cookies with waxed paper and store in an airtight container.
• Ice Cream: In a cold bowl, mix the ice cream with ground cinnamon until desired taste. Return to freezer.
• To assemble sandwiches, turn the cookies flat side up on a baking sheet lined with parchment. Using a mini ice cream scoop, scoop 2 balls of ice cream and place side by side on the flat side of a cookie. Top with a second cookie flat side down. Serve immediately or return to freezer.

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line 2 baking sheets with parchment paper or a silicone mat and set aside.
• Place another baking sheet, plate or airtight container in the freezer.
• In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
• Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
• While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
• Keep frozen until ready to enjoy!

Steps:

• Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a large mixing bowl, being sure to break up any lumps of brown sugar. Stir in the oats and raisins.
• Make a well in the center, then pour in the oil and milk. Add the egg and stir until the batter is smooth.
• Drop 6 heaping tablespoons at a time, evenly spaced, on each baking sheet. Spread the batter with the back of the spoon, making each circle 3 inches (8 cm) wide.
• Bake the cookies for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.
• Once completely cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.

Steps:

• Preheat the oven to 350 degrees. In a mixer fitted with a whisk attachment (or using a hand mixer), mix the flour, baking powder, sugar, and oats. In a medium bowl, mix the cream, corn syrup, melted butter, and vanilla. Add to the dry ingredients and mix just until combined. Set aside for 15 minutes.
• Keeping in mind that the cookies will spread until completely flat, drop the batter in heaping teaspoons onto nonstick sheet pans, spacing them out evenly. You can fit 6 cookies on a 14 by 17-inch pan. Bake until golden brown, 8 to 10 minutes. Let cool 2 to 3 minutes in the pan, then use a spatula to transfer to wire racks to finish cooling. To store, layer the cookies with waxed paper and store in an airtight container.
• Ice Cream: In a cold bowl, mix the ice cream with ground cinnamon until desired taste. Return to freezer.
• To assemble sandwiches, turn the cookies flat side up on a baking sheet lined with parchment. Using a mini ice cream scoop, scoop 2 balls of ice cream and place side by side on the flat side of a cookie. Top with a second cookie flat side down. Serve immediately or return to freezer.