Makes 13 Ice Cream Sandwiches or 26 Oatmeal Cookies
Chewy Oatmeal Cookies
1 cup unsalted butter, softened
¾ cup light brown sugar
¾ cup dark brown sugar
2 tsp pure vanilla extract
1 ½ cups Bob’s Red Mill all-purpose flour
1 cup unsweetened Bob’s Red Mill shredded coconut
2 cups Bob’s Red Mill Organic Old Fashioned Rolled Oats
1 ½ tsp baking soda
¾ tsp cinnamon
Pinch of nutmeg
½ tsp salt
Dark Chocolate Dipping Sauce
1 cup dark chocolate melting chips
1 tsp coconut oil
1 carton vanilla ice cream
1 cup chopped nuts,(ex. pecans, walnuts or peanuts)
Preheat oven to 350˚F degrees or 325˚F degrees convection.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugars; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.
Scrape down the sides of the bowl and add the egg and beat until fluffy. Add the vanilla and; beat until combined.
In a small bowl, whisk together flour, rolled oats, coconut, baking soda, cinnamon, nutmeg and salt. Add in two additions to the wet ingredients, beating on low speed until just combined.
Using a cookie scoop, scoop your batter out into about 1 heaping tbsp portions out onto your parchment lined baking sheets leaving about 2 inches between each cookie. Roll each cookie dough scoop into a ball. You will end up with 26 cookie dough balls, and You should be able to fit 12 to a tray.
Bake for 10-12 minutes or until the edges are golden and set. Remove from the oven and place on a cooling rack to cool completely before assembling your ice cream sandwiches.
Ice Cream Sandwich Assembly
Take an oatmeal cookie and top with a scoop of vanilla ice cream, sandwich with another oatmeal cookie and set on a parchment-lined baking sheet. Repeat with the remaining cookies until you have all your ice cream sandwiches on the baking sheet. Set in the freezer for 5-10 minutes.
Meanwhile, prepare your chocolate dipping sauce (directions below) and place your chopped nuts into a bowl.
Once your ice cream sandwiches have chilled in the freezer for about 10 minutes. Remove them and dip one half of the sandwich into the melted chocolate. Allow any excess to run off before dipping the chocolate side into the chopped nuts. Set back on the parchment lined baking sheet and repeat.
** Storage: If you have leftovers, wrap them in plastic wrap or parchment paper and place them in the freezer. When you are ready to enjoy, remove them from the freezer and allow them to come to warm up at room temperature for 5-10 minutes before serving.
Chocolate Dipping Sauce
Place chocolate melting chips and coconut oil in a heatproof bowl and set over a pot of simmering water. Stir gently until melted. Remove from heat and set aside to cool for a couple minutes.
This recipe is sponsored by our friends over at Bob’s Red Mill