Oatmeal Ice Cream Sandwich Cookies

I am still in Hawaii celebrating one year with K, so this was written a little while ago. If you checked out the apple pie ice cream on Wednesday then you know that today is Oatmeal Cookie day! Since my tastes tend to run sweet, and I like crunchy toppings with my ice cream, I thought that oatmeal sandwich cookies would go well with the apple pie ice cream. The next trouble was finding a good recipe. Part of the reason I chose this one from David Lebovitz over other ones is that he promised they would stay soft even while frozen. He has not let me down before, so I went with it. Unfortunately, I must have either overbaked them or just have a different definition of “soft” because they turned out super crunchy. I was so disappointed!

The flavor was still really good, so I decided to try them. As they cooled, they were still crunchy, but after pairing them with the ice cream, they reached the perfect consistency. They have crunch, but don’t cause the ice cream to go gushing when you take a bite. So, do not have the same fears that I did. These are truly awesome ice cream sandwich cookies.

Directions for Oatmeal Ice Cream Sandwich Cookies

Barely adapted from The Perfect Scoop 

  • 2/3 cup flour
  • 50 g granulated sugar
  • 80 g light brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1.5 cups rolled oats
  • 1/4 cup cocoa nibs (optional–just wanted to add a hint of chocolate to some of the cookies)
  • 1/2 cup vegetable oil
  • 3 Tablespoons milk
  • 1 egg

Preheat the oven to 35o degrees and prep at least 3 cookie sheets (or as many as you have). Whisk together the flour, sugars, baking soda, cinnamon, and salt. Break up any lumps. Stir in the oats.

Make a well in the center and pour in the milk and oil. Stir in the egg until the mixture is smooth. Mix in the nibs at this point, if using.

Drop the cookies a teaspoon at a time onto the cookie sheets. The cookies will spread, so space them out quite a bit. You are supposed to flatten them out, but mine did on their own.

Some with cocoa nibs

Bake for about 15-20 minutes, rotating halfway, until the cookies are browned.

You can eat these cookies as is, or cool them completely to use as ice cream sandwiches.

Directions for Oatmeal Ice Cream Sandwich Cookies without pictures

Barely adapted from The Perfect Scoop 

  • 2/3 cup flour
  • 50 g granulated sugar
  • 80 g light brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1.5 cups rolled oats
  • 1/4 cup cocoa nibs (optional–just wanted to add a hint of chocolate to some of the cookies)
  • 1/2 cup vegetable oil
  • 3 Tablespoons milk
  • 1 egg

Preheat the oven to 35o degrees and prep at least 3 cookie sheets (or as many as you have). Whisk together the flour, sugars, baking soda, cinnamon, and salt. Break up any lumps. Stir in the oats.

Make a well in the center and pour in the milk and oil. Stir in the egg until the mixture is smooth. Mix in the nibs at this point, if using. Drop the cookies a teaspoon at a time onto the cookie sheets. The cookies will spread, so space them out quite a bit. You are supposed to flatten them out, but mine did on their own.

Bake for about 15-20 minutes, rotating halfway, until the cookies are browned.

You can eat these cookies as is, or cool them completely to use as ice cream sandwiches.

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