OATMEAL ICE CREAM COOKIE SANDWICHES
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
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.
OATMEAL COOKIE SANDWICHES WITH NECTARINE ICE CREAM
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
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.)
HEALTHY APPLE SPICE BAKED OATMEAL
Old-fashioned oats are baked in a muffin tin with apples, nuts, and spices to create a tasty breakfast that can be eaten immediately or frozen and reheated as needed.
Provided by alishann
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 28.2 g, Cholesterol 31 mg, Fat 8 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 1 g, Sodium 36.6 mg, Sugar 12.8 g
FROZEN APPLE-OATMEAL SANDWICHES
A great lunchbox or after school snack for kids and adults! Adapted from Parents magazine. Cook time is freezing time. Enjoy!
Provided by Sharon123
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-size bowl, combine cream cheese, sugar, apple juice, jelly and cinnamon.
- Beat at medium-high speed with an electric mixer until nice and smooth.
- Spread 2-1/2 tablespoons mixture over flat side of one cookie. Sandwich with flat side of second cookie, being careful not to let filling ooze out the side. Repeat with all cookies and filling, for a total of 8 sandwiches. Place on a waxed-paper-lined cookie sheet and freeze for at least 3 hours or until firm.
- Combine chocolate and vegetable oil in a small microwave-safe bowl. Microwave on HIGH for 1 minute. Stir until smooth, returning to microwave in 15-second increments, if needed. Or do in small saucepan on stovetop, watching carefully till melted.
- Remove sandwiches from freezer. Half-dip in chocolate. Return to waxed-paper-lined sheet; return sheet to freezer. Freeze 15 minutes.
- Serve cold. Enjoy!
Nutrition Facts : Calories 432.6, Fat 23.2, SaturatedFat 9.7, Cholesterol 32, Sodium 323.7, Carbohydrate 52.4, Fiber 1.9, Sugar 23.3, Protein 6.2
APPLE OATMEAL
Simple, sweet, filling, and wholesome. A great way to use fresh apples and cider during the autumn.
Provided by campagnes
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Add apple and brown sugar. Cook, stirring occasionally, for 5 minutes.
- Stir in oats, apple cider, milk, cinnamon, and salt and cook, stirring frequently, until oatmeal is creamy and thickened, about 3 minutes.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 72.4 g, Cholesterol 40.3 mg, Fat 16.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 9.3 g, Sodium 443.3 mg, Sugar 39.4 g
OATMEAL COOKIE ICE CREAM SANDWICHES
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
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.
FROZEN APPLE-OATMEAL SANDWICHES
Steps:
- 1. In a medium size bowl, combine cream cheese, sugar, apple juice, jelly, and cinnamon. Beat on medium high speed with electric mixer until smooth.
- 2. Spread 2 1/2 Tbsp. mixture over flat side of 1 cookie. Sandwich with flat side of 2nd cookie, be careful not to let filling ooze out the side. Repeat with all cookies and filling, for a total of 8 sandwiches. Place on wax paper lined cookie sheet and freeze for 3 hours.
- 3. Combine chocolate and vegetable oil in a small microwave safe bowl. Microwave on high for one minute. Stir until smooth, returning to microwave in 15- second increments, if needed. Remove sandwiches from freezer. Half dip in chocolate. Freeze 15 minutes. Serve cold.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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