"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oatmeal Cookie Sandwiches with Ice Cream Recipe

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This recipe for Oatmeal Cookie Sandwiches with Ice Cream, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Collette Larsen
Added: Wednesday, January 18, 2006


1 1/2 Cups old-fashioned oats
3/4 C. flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 stick unsalted butter, room temp.
1/3 C. packed dark brown sugar
1/3 C. sugar
1 large egg
1/2 tsp. vanilla extract
1 quart ice cream, slightly softened (I like peach)

Position one rack in top third and one rack in bottom third of oven and
preheat to 350 degrees. Line two baking sheets with parchment paper.

Mix oats, flour, baking soda, cinnamon and salt in medium bowl. Using
electric mixer, beat butter in large bowl until fluffy. Add both sugars;
beat until well blended. Beat in egg and vanilla. Stir in dry ingredients.

Using 2 tablespoons batter per cookie, drop eight nounds onto each sheet,
spacing mounds three inches apart. Flatten to two- inch rounds. Bake
cookies ten mnutes. Reverse baking sheets and bake until cookies are golden
and dry to touch, about three minutes longer. Let cool two minutes.
Transfer cookies to rack. Cool completely.

Place eight cookies, flat side up, on work surface. Spread 1/3 C. ice cream
over each. Top each with one cookie, flat side down and press gently to
adhere. Wrap sandwiches in foil and freeze. Can be made three days ahead.
Keep frozen.




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