Cookies and Cream is our spin on a classic ice cream sandwich. These oatmeal cookies are thin and chewy. Sandwiching a scoop of ice cream between them makes for a crumbly mess. But trust me, you won’t mind. Use whatever flavor ice cream (or frozen yogurt) you choose . . . with the more virtuous versions, this healthy dessert still comes in at under 200 calories.
3/4 cup whole wheat pastry flour
3/4 cup rolled oats
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 teaspoon salt
4 ounces butter, softened
2/3 cup packed brown sugar
1 teaspoon vanilla extract
4 cups ice cream
Preheat oven to 350 degrees F. Mix together flour, oats, baking soda, cinnamon and salt.
In an electric mixer, beat together butter and brown sugar for one minute, until the mixture is smooth. Add the egg and vanilla, scrape down sides, and continue to blend until incorporated. Add flour mixture a little at a time until incorporated.
Spray two large cookie sheets with cooking spray and mound 16 rounded tablespoonfuls on each sheet (32 total). Bake for 8-10 minutes, until golden. Let cool slightly and slide cookies onto a cooling rack.
To serve, mound 1/4 cup ice cream onto half of the cookies and top with the remaining cookies. If you’d like to freeze leftover ice cream sandwiches, just wrap them individually in plastic wrap, then seal all in a zip-top freezer bag and pop in the freezer.
Serves 16 (makes 32 cookies, 16 ice cream sandwiches)
Prep Time: 15 minutes
Cook Time: 8-10 minutes