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Oatmeal Cookie Ice Cream Sandwiches

 Oatmeal Cookie Ice Cream Sandwiches
If you're tight on time, you can use store-bought oatmeal cookies and dip them in melted chocolate, but I highly making these oatmeal chocolate cookies from scratch. The dessert sandwiches are sure to appeal to all ages. —Diane Halferty, Corpus Christi, Texas
10 ServingsPrep: 35 min. Bake: 10 min. + freezing


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/3 cup packed dark brown sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups quick-cooking oats
  • 1/2 cup finely chopped semisweet chocolate
  • 3 cups dulce de leche ice cream, softened if necessary
  • 1/4 cup brickle toffee bits


  • 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 10-13 minutes or
  • until golden brown. Transfer from pans to wire racks to cool

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Oatmeal Cookie Ice Cream Sandwiches (continued)

Directions (continued)

  • 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. Yield: 10 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.