Ice Cream Cookie Sandwiches

Cookies and ice cream: Can you think of a better combination? If you are a kid, the answer is no. And you probably wouldn’t get much disagreement from grown-ups, either.

So, what’s the best way to combine the two? How about ice cream cookie sandwiches?

Here are several cookie recipes that would work for this as well as a few tips that will help make the job of combining cookies with ice cream easier.

— Thin, flat cookies work best for ice cream sandwiches.
—  Freeze the cookies after they’ve cooled.
— Thaw the ice cream just slightly.
— Place cookie on plate. Scoop ice cream onto bottom of one cookie. Place bottom of second cookie on top of ice cream, and with the palm of your hand, press down gently on the top cookie.
— Place ice cream sandwiches in freezer until firm.

Peanut Butter-Oatmeal Cookies
1 cup plus 1tablespoon unsalted butter
¾ cup granulated sugar
¾ cup plus 1½ tablespoons light brown sugar
1 egg, slightly beaten
1 teaspoon vanilla
7 tablespoons crunchy peanut butter
2 cups minus 2 tablespoons flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
1½ cups plus 1 tablespoon old-fashioned oatmeal
Cream butter with both sugars until pale and fluffy. With the mixer on low speed, drizzle in egg and then add the vanilla extract and peanut butter.
Sift flour, baking soda, baking powder and salt. Mix in oats. Add dry ingredients to creamed mixture. Turn off mixer and stir with a wooden spoon to form a soft dough. Roll cookies into golf ball-sized balls. Chill dough.
Preheat oven to 325 degrees. Bake cookies, spacing 3 inches apart, for 12 to 15 minutes, or until golden brown and firm to the touch.
Yield: About 30 cookies.

Chocolate Chip Cookies
2 1/8 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ sticks butter, melted and cooled
1 cup packed brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
In a medium bowl, combine flour, salt and baking soda. Set aside.
With an electric mixer, cream butter and sugars together until well mixed. Add whole egg and egg yolk and vanilla. Mix until light in color, about 2 minutes. Add dry ingredients and chocolate chips to butter and sugar mixture. Mix until incorporated.
Form dough into golf ball-sized balls. Chill dough. Bake cookies for 10 to 12 minutes or until the edges are lightly browned. Don’t overbake.
Yield: 2 to 3 dozen cookies.

Oatmeal Cookies
4 eggs plus 1 egg yolk
1½ teaspoons vanilla
1½ cups raisins
1½ cups butter
1½ cups brown sugar
1½ cups white sugar
3¾ cups flour
1½ teaspoons cinnamon
3 teaspoons baking soda
3 cups oatmeal (not quick cook oats)
Mix eggs, egg yolk and vanilla. Put raisins in mixture and let soak for at least one hour.
Cream together butter and both sugars until nice and creamy and mixture turns a soft yellowish color. In a separate bowl, combine flour, cinnamon and baking soda and whisk to blend. Add flour mixture to butter-sugar mixture and blend. Add oatmeal and mix. Add raisin-egg mixture and blend. Dough should be stiff. If not, add a little flour. Roll dough into golf ball-sized balls. Chill dough. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.
Yield: Several dozen cookies.

Molasses Cookies
4 cups all-purpose flour
1 tablespoon ground ginger
½ teaspoon cinnamon
1/8 teaspoon ground white pepper
½ teaspoon salt
1 teaspoon baking soda
8 ounces unsalted butter
1 cup sugar, divided use
1 cup unsulphured molasses
1 teaspoon vanilla extract
1 pint vanilla ice cream
In a bowl, stir together flour, ginger, cinnamon, white pepper, salt and soda. In the bowl of stand mixer fitted with the paddle attachment, cream butter and ½ cup of sugar on medium-high until light and fluffy, scraping down the sides of the bowl as necessary. Add molasses and vanilla extract and beat until combined.
Turn mixer off. Add in dry ingredients. Turn mixer to low and mix until just combined.
Cover dough with plastic wrap and chill 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Using a teaspoon, scoop out a small ball of dough. Roll dough into a ball between the palms of your hands, then roll in the remaining ½ cup sugar. Place on cookie sheet and flatten with a glass bottom dipped in butter to ¼-inch thickness. Bake for 10 to 12 minutes. Cool for 5 minutes. Sandwich ice cream between 2 cookies and eat.
Yield: 2½ to 3 dozen cookies.

Chocolate Chocolate Nut Cookie
1 pound semisweet chocolate chips, chopped
4 tablespoons butter (½ stick)
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
2 cups toasted walnuts, chopped
Preheat oven to 350 degrees. Melt half of the chopped chocolate with the butter in the top of a double boiler over simmering water. Let cool. Mix in the sugar, eggs and vanilla. In a small bowl, sift the flour, baking powder and salt. Stir dry ingredients into the melted chocolate mixture. Stir in remaining chopped chocolate and nuts. Cover dough and refrigerate for 1 hour.
Lightly butter two baking sheets. Take 2 tablespoon measures per cookie and roll round between thumb and forefinger while flattening with the other thumb and forefinger. Place on cookie sheet and flatten with the bottom of a glass. Bake until cookies just start to crack, 12 to 13 minutes.
Cool cookies. Place in freezer and serve cold or, for a more indulgent treat, sandwich vanilla ice cream between 2 cookies.
Yield: 2 dozen cookies.
Note: These cookies don’t spread much during baking, so shape them with your hands and then flatten with the bottom of a glass.