Spiced Apple Oatmeal Cookie Ice Cream Sandwiches Recipes

OATMEAL COOKIE ICE CREAM SANDWICHES

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.

APPLE OATMEAL COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

HEALTHY APPLE SPICE BAKED OATMEAL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Mix almond milk, applesauce, apple, raisins, pecans, flax meal, eggs, brown sugar, cinnamon, and nutmeg together in a bowl; stir in oats until well mixed. Let sit for 5 minutes. Scoop mixture into the prepared muffin cups using an ice cream scoop.
• Bake in the preheated oven until lightly browned, about 20 minutes. Let oatmeal sit in muffin tin for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL SANDWICH COOKIES

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.

APPLE-SPICE-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.

OATMEAL ICE CREAM SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a large mixing bowl, being sure to break up any lumps of brown sugar. Stir in the oats and raisins.
• Make a well in the center, then pour in the oil and milk. Add the egg and stir until the batter is smooth.
• Drop 6 heaping tablespoons at a time, evenly spaced, on each baking sheet. Spread the batter with the back of the spoon, making each circle 3 inches (8 cm) wide.
• Bake the cookies for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.
• Once completely cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.