Oatmeal Cookie Ice Cream Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g unsalted butter, softened</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250g old-fashioned rolled oats</li><li class="ingredients-single-item">210g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">100g raisins (optional)</li><li class="ingredients-single-item">2 liters good-quality vanilla ice cream</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Ice cream scoop</li><li class="equipment-single-item">Cookie scoop (5cm/2-inch)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by bringing the butter and eggs to room temperature, which will ensure proper creaming and structure. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy. This extended beating incorporates air for a better cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula. Mix in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate large bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt until evenly distributed. The spices bring warmth to balance the cool ice cream later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Overmixing will develop gluten and result in tough cookies, so be gentle! Fold in the raisins if using.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 1 hour, preferably 2. This chilling step solidifies the butter and allows the flour to hydrate, resulting in cookies that spread less and have a chewier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C (350°F). Line baking sheets with parchment paper or silicone mats.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a 5cm (2-inch) cookie scoop, portion the dough and roll into balls. Place on the prepared baking sheets, leaving 5cm (2 inches) between cookies as they will spread. For ice cream sandwiches, uniformity is important, so try to make the cookies as consistent in size as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes, or until the edges are set and lightly golden but the centers still look slightly underdone. For chewier cookies (ideal for ice cream sandwiches), err on the side of underbaking slightly. The cookies will continue to set as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. The cookies must be completely cool before assembling the sandwiches, otherwise the ice cream will melt too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>About 15 minutes before assembly, remove the ice cream from the freezer to soften slightly. Line a baking sheet with parchment paper and place it in the freezer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Match up cookies in pairs of similar sizes. Working quickly, place a generous scoop (about 60ml) of slightly softened ice cream on the flat side of one cookie. Gently press the flat side of the second cookie on top, squeezing just enough to spread the ice cream to the edges without forcing it out. If desired, sprinkle the exposed ice cream edges with a tiny pinch of flaky sea salt for a gourmet touch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Immediately place the assembled sandwich on the frozen baking sheet. Repeat with remaining cookies. Once all sandwiches are assembled, freeze for at least 2 hours or until firmly set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For storage, wrap each sandwich individually in plastic wrap or parchment paper, then place in an airtight container. They will keep well in the freezer for up to 2 weeks. For the best eating experience, let the sandwiches sit at room temperature for 5 minutes before serving to allow the cookies to soften slightly while the ice cream remains firm.</li></ol>