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Oatmeal Ice Cream Sandwiches Recipe

I'm known for my desserts. These sandwiches combine the cookies I like best with ice cream.—Gary Maly, West Chester, Ohio

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Oatmeal Ice Cream Sandwiches Recipe

Prep: 20 min. + freezing Bake: 10 min./batch + cooling

Yield: 24 Servings

20 10 30

Ingredients

1 cup butter-flavored shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup vanilla or white chips
1 cup chopped pecans
1/2 gallon vanilla ice cream

Directions

In a bowl, cream shortening and sugars. Beat in eggs and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in the chips and pecans.
Drop by heaping teaspoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
To make ice cream sandwiches, place a scoop of ice cream on the bottom of half of the cookies. Top with remaining cookies; wrap in plastic wrap. Place on a baking sheet; freeze. Yield: about 2 dozen sandwiches.

Nutritional Facts 1 serving (1 each) equals 346 calories, 20 g fat (7 g saturated fat), 39 mg cholesterol, 202 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Oatmeal Ice Cream Sandwiches in Taste of Home June/July 2000, p47