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Oatmeal cookie ice cream sandwich

Recipe by:Chef Emily Luchetti
Waterbar Restaurant, San Francisco

Ingredients

  • Oatmeal cookies
    12 tbsp. unsalted butter, softened
    1 cup firmly packed brown sugar
    1/4 cup granulated sugar
    2 large eggs
    1/2 tsp. vanilla extract
    2 cups old-fashioned oats
    1 cup all-purpose flour
    1 tsp. baking soda
    3/4 tsp. cinnamon
    1/4 tsp. salt
  • To complete
    10 scoops of your favorite ice cream
    8 oz. bittersweet chocolate

Directions

Preheat oven to 350 degrees. Beat butter and sugars until smooth and creamy. Add eggs and vanilla extract. Add oats and dry ingredients. Mix just until combined. Using 2 measuring tablespoons for each cookie, place the cookie balls several inches apart on parchment-lined baking sheets. There should be 20 cookies. Bake until brown, 10 to 12 minutes. Cool to room temperature.

Make 10 ice cream sandwiches using a scoop of ice cream and 2 cookies. Place back in the freezer.

Melt chocolate over a double boiler. Cool slightly; you do not want it to be hot. Transfer chocolate to a small bowl but one wide enough to fit the ice cream sandwich. One at a time, dip the ice cream sandwiches into the chocolate, coating half the sandwich. Place on parchment-lined baking sheets and freeze until chocolate hardens.

Makes 10

Califonia Bountiful