Oatmeal Cookie Ice Cream Sandwiches

For the cookies:

• ½ cup butter, room temperature
• ½ cup lightly packed brown sugar
• ¼ cup granulated sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• ⅓ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp cinnamon
• 1½ cups rolled oats

For the sandwiches:

• 1 pint (475 mL) of your favorite ice cream (vanilla or chocolate)

Directions:

Make the Cookies:

• In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
• Mix in the beaten egg and vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and cinnamon.
• Add the dry ingredients to the wet mixture and stir to combine.
• Fold in the oats until evenly distributed. Chill the dough in the fridge.
• Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Drop slightly heaping tablespoons of chilled dough onto the sheets, leaving 3 inches between each.
• Bake for 12–13 minutes, until golden and crisp around the edges.
• Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Make the Sandwiches:

• Place a generous scoop of ice cream on one cookie.
• Top with another cookie and gently press until the ice cream reaches the edges.
• Smooth the sides with the back of a butter knife.
• Enjoy immediately or place in the freezer for 20–30 minutes to firm up.

Elevate It:

Create a DIY ice cream sandwich bar! Offer different ice cream flavors, toppings like chocolate chips, sprinkles, crushed nuts, and oatmeal cookies.

Store extra sandwiches in a freezer-safe container for up to 1 week — perfect for a quick summer snack.