Father’s Day is just around the corner and what better way to show the dads in your life some love and appreciation than with these homemade Chewy Oatmeal Cookie Ice Cream Sandwiches?!! Fatherhood never had it so good!
Growing up, one of my dad’s all-time favorite treats was a Carvel flying saucer. These are better and if my dad was still here, I know I’d have to hide these from him! They’re absolutely irresistible!!
A large part of that is because the oatmeal cookie is pretty much perfect—buttery, full of that wonderful brown sugar flavor that is a must for oatmeal cookies and, wonder of wonders, it stays chewy, even when frozen!!
Plus, the cookies come together in a snap—simply mix ‘em up and bake. Honestly, these are so good and so easy they may just become your go-to oatmeal cookie, with or without ice cream!
But seeing that it's June and temps are climbing, ice cream seems more than fitting--so spoon on a scoop, flatten with another cookie and...
Voila! Ice cream cookie sandwich heaven!
Happy Father's Day! (and let the moms have a bite!!)
Chewy Oatmeal Cookie Ice Cream Sandwiches
Makes about one dozen sandwiches
Prep Time for cookies: 10 minutes: Bake Time: 11-13 minutes, plus several hours of freezing time
For the cookies
- 1 ½ cups unbleached, all-purpose flour
- 2 cups quick-cooking oats
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups packed light brown sugar
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
For the ice cream sandwiches
- 1 quart store-bought vanilla ice cream or this homemade version, slightly softened
1. To make the cookies: Make sure oven rack is in center and preheat to 325º F. Line two baking sheets with parchment paper and set aside.
2. Mix together the flour, oats, baking soda and cinnamon in a medium bowl and set aside.
3. Use an electric mixer to beat the butter in a large bowl until creamy. Add in sugar and salt and beat until the mixture is light and fluffy, scraping down the bowl as needed. Add in vanilla and beat just to combine. One at a time, add in the eggs, beating well after each addition until batter is smooth.
4. Turn mixer down to low speed and half the flour mixture, scraping bowl as needed. Mix in the second half only until no traces of flour can be seen. You don’t want to overmix.
5. Scoop out about 2 tablespoons of the dough and roll into balls, placing the cookies about 2 inches apart. Use the heel of your hand to flatten cookies slightly. Bake one sheet at a time for 7 minutes. Then, rotate the pan and bake for another 4-6 minutes, until cookies are very lightly browned and just set in the centers. Let cool on baking sheet on a wire rack and bake second sheet.
6. When cookies have cooled, transfer them to a large container or freezer bag and freeze for at least 2 hours.
7. To make ice cream sandwiches: Remove frozen cookies and place a scoop of the softened ice cream on half of them. Top with remaining cookies and press down a bit to spread the ice cream out. Return sandwiches to the freezer for about 30 minutes to firm up before wrapping them well in plastic wrap or stacking in a container. Theoretically these will last several weeks in the freezer, but I’ve never witnessed that phenomenon.
Note: Recipe adapted from Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer.