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Oatmeal Ice Cream Sandwiches

I'm known for my desserts. These sandwiches combine the cookies I like best with ice cream.—Gary Maly, West Chester, Ohio
  • Total Time
    Prep: 20 min. + freezing Bake: 10 min./batch + cooling
  • Makes
    about 2 dozen sandwiches

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. Place on a baking sheet; freeze.
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