Oatmeal Cookie Sandwiches With Nectarine Ice Cream Recipes

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OATMEAL COOKIE ICE CREAM SANDWICHES



Oatmeal Cookie Ice Cream Sandwiches image

If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 cups quick-cooking oats
1/2 cup finely chopped semisweet chocolate
3 cups dulce de leche ice cream, softened if necessary
1/4 cup brickle toffee bits

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.

Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.

OATMEAL COOKIE SANDWICHES WITH NECTARINE ICE CREAM



Oatmeal Cookie Sandwiches with Nectarine Ice Cream image

Categories     Cookies     Dairy     Dessert     Bake     Freeze/Chill     Picnic     Nectarine     Oat     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 sandwiches

Number Of Ingredients 16

Cookies
1 1/2 cups old-fashioned oats
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup (packed) dark brown sugar
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Ice Cream
Nonstick vegetable oil spray
1 1/2 pounds nectarines, pitted, cut into 1/4-inch cubes
1/4 cup sugar
1 pint vanilla ice cream, softened slightly

Steps:

  • For cookies:
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
  • Mix first 5 ingredients 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 8 mounds onto each sheet, spacing mounds 3 inches apart. Flatten to 2-inch rounds.
  • Bake cookies 10 minutes. Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer. Let cool 2 minutes. Transfer cookies to rack. Cool completely. (Can be made 1 day ahead. Store airtight.)
  • For ice cream:
  • Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Spread nectarines in single layer on sheet. Sprinkle with sugar; toss to coat. Bake nectarines 15 minutes. Stir well. Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer. Transfer fruit and juices to large bowl; mash coarsely; cool. Mix ice cream into fruit. Freeze until almost firm, about 45 minutes.
  • Place 8 cookies, flat side up, on work surface. Spread 1/3 cup ice cream over each. Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use). Wrap sandwiches in foil and freeze. (Can be made 3 days ahead. Keep frozen.)

GINA'S OATMEAL COOKIE ICE CREAM SANDWICHES



Gina's Oatmeal Cookie Ice Cream Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 3h27m

Yield 6 sandwiches

Number Of Ingredients 15

2 sticks unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup golden raisins
1/2 cup chopped pecans
3 cups old fashioned rolled oats
1 to 2 pints ice cream, flavor of your choice
1/2 cup finely chopped pecans, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Using an electric mixer, cream butter and both sugars together in a large bowl, until light and fluffy; about 3 minutes. Crack eggs into a measuring cup and beat in 1 at a time.
  • In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and allspice. Gradually add large spoonfuls of the dry mixture into the creamed mixture. Once incorporated, fold in raisins, pecans, and oats with a rubber spatula.
  • Add a small ice cream scoop of dough (about 2 inches in diameter), onto parchment paper lined cookie sheets, spacing about 1-inch apart. Pat top down slightly and bake in the preheated oven for 12 minutes. Remove to wire rack to cool completely for 45 minutes before making sandwiches.
  • Remove ice cream from the freezer and allow to soften.
  • Turn 6 cookies face side up on counter. Scoop 1/2-cup of ice cream on the cookies and using an offset spatula, spread evenly to the edges. Top ice cream with a second cookie and press down to adhere. Roll ice cream edges in the chopped pecans. Freeze for 2 hours or until solid.

OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES



Oatmeal Movie Cookie Ice Cream Sandwiches image

Provided by Molly Yeh

Categories     dessert

Time 1h

Yield About 18 cookies

Number Of Ingredients 14

3/4 cup (168 grams) creamy unsweetened almond butter
2/3 cup (132 grams) light brown sugar
1/2 cup (100 grams) unrefined coconut oil, melted
1/3 cup (67 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
2 large eggs, at room temperature
3 cups (270 grams) old-fashioned rolled oats
1 teaspoon baking soda
1 cup (20 grams) popped buttered popcorn, plus extra for topping
2 cups (430 grams) mix of chocolate covered raisins, white nonpareil coated chocolates, candy-coated chocolates, plus extra for topping.
Flaky salt, optional
3 cups vanilla ice cream

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!

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 15

1-1/2 cups shortening
2-2/3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old-fashioned oats
FILLING:
3/4 cup shortening
3 cups confectioners' sugar
1 jar (7 ounces) marshmallow creme
1 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL ICE CREAM COOKIE SANDWICHES



Oatmeal Ice Cream Cookie Sandwiches image

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Provided by Claire Saffitz

Categories     Bon Appétit     Oatmeal     Cookies     Ice Cream     Sandwich     Dessert     Frozen Dessert     Summer

Yield 12 servings

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 ounces store-bought waffle cones, lightly crushed
1 1/2 cups old-fashioned oats
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
3/4 cup (packed) light brown sugar
1 large egg yolk
2 teaspoons vanilla extract
4 pints ice cream (any flavors)

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.

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From grandbaby-cakes.com


CINNAMON OATMEAL COOKIE ICE CREAM SANDWICHES - THE REDHEAD …
2020-01-01 Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla, then scrape down the sides and bottom of the bowl. In another bowl, whisk together the flour, baking soda, salt and cinnamon; gradually beat into the creamed butter mixture. Stir in the oats.
From theredheadbaker.com


OATMEAL COOKIE SANDWICHES WITH CREAM CHEESE FILLING
2020-05-20 Bake for 10 minutes. While the cookies are baking, make your cream cheese filling. Combine the cream cheese, butter, maple syrup, and vanilla extract with a hand mixer. Remove the cookies from the oven. Place the cream cheese filling in the fridge to cool and set a little while the cookies cool.
From wellnessbykay.com


BAKED NECTARINES WITH OATMEAL COOKIE CRUMBLE - SIMPLY SCRATCH
2020-08-28 Preheat your oven to 350° and line a small rimmed baking sheet with parchment paper. In a mixing bowl, measure and add oats, oat flour, brown sugar, walnuts, raisins, cinnamon, nutmeg and salt. Stir to combine. Pour in melted butter and stir until incorporated.
From simplyscratch.com


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