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oatmeal–chocolate chunk ice cream sandwiches recipe

Written on Friday, September 9, 2016 | 11:52:00 AM




Makes about : 1½ dozen sandwiches

Ingredients : 
- ¼ cup oat flour
- ¼ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1½ cups old-fashioned rolled oats
- 2 ounces chopped bittersweet chocolate
- ½ cup chopped walnuts or raisins (optional)
- 1 batch Cinnamon Ice Cream, softened slightly 

Preparation Method :
1) In a small bowl, combine the oat flour, almond flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, using a wooden spoon, combine the brown sugar, granulated sugar, and butter. Stir in the egg and the vanilla. 

2) Add the flour mixture to the butter mixture and stir to combine. Then add the oats, chocolate, and nuts or raisins if using. Scoop 1-tablespoon mounds of the dough onto a parchment-lined baking sheet. Freeze them on the baking sheet for 20 minutes and then roll the scoops into neat balls. Preheat the oven to 375°F.

3) Set the balls 2 inches apart on two parchment-lined baking sheets. Flatten each ball slightly with the palm of your hand. Bake until the cookies are set and the edges are golden brown, 8 to 10 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes, and then transfer them to a rack to cool completely.

4) To assemble the sandwiches, top the flat side of half of the cookies with about 3 tablespoons of ice cream each. Top with another cookie, flat side down. Set the sandwiches on a cookie sheet and transfer it to the freezer for up to 6 hours. Once they are solid, you can serve them or wrap them up tightly in plastic wrap and keep them in the freezer until ready to eat. They’ll keep this way for up to 1 week.

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