Nourish Network

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 dessert still comes in at under 200 calories.

3/4 cup whole wheat 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 egg
1 teaspoon vanilla extract
4 cups ice cream

Preheat oven to 350. 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 cookie sheets with cooking spray and mound 16 rounded tablespoonfuls on each sheet. 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.

Serves 16