Recipe for crispy oatmeal cookies (and ice cream sandwiches)
When life hands you the perfect recipe for the perfect thin, crispy-but-not-too-crisp oatmeal cookies, seize the opportunity and turn them into the perfect ice cream sandwiches. Do not pass GO. Do not collect $200. Just head directly for the freezer, get out your favorite ice cream, and transform these cookies into everyone's favorite party dessert.
All credit for baking (and taste-testing) these cookies and turning them into ice cream sandwiches goes to Chelsea, my summer intern, and Nagisa, who happened to be visiting us on cooking day. I was happy to step aside and be the photographer! And special thanks to our granddaughter Sabina, who picked the wild strawberries.
Crispy oatmeal cookies (and ice cream sandwiches)
From the pantry, you'll need: all-purpose flour, cinnamon, baking soda, allspice, nutmeg, ground cloves, kosher salt, fresh black pepper, granulated sugar, butter, pure vanilla extract, egg, rolled oats.
I've found so many great recipes, like this one, in Cooking Light Quick Baking, a magazine special. Makes 22 2-1/2 inch cookies.
3/4 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp grated whole nutmeg (or ground nutmeg)
1/4 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp fresh black pepper
1 cup packed brown sugar
5 Tbsp butter, softened
1 tsp pure vanilla extract
1 large egg
1/2 cup old-fashioned rolled oats
Preheat oven to 350°F. Line 2 rimmed baking sheets with Silpats (silicone liners) or parchment paper, and set aside.
Whisk together flour, cinnamon, baking soda, allspice, nutmeg, salt, cloves and black pepper in a mixing bowl.
In the bowl of a Kitchen Aid type mixer fitted with the paddle beater, combine the sugar, butter and vanilla extract. Mix until smooth. Add the egg, and mix well. Stir in the flour mixture and the oats.
Drop by level tablespoons (or use a small disher, an ice cream scoop with a release) 2 inches apart on the baking sheets. Bake for 12 minutes or until crisp. Let cool for 3 minutes on the baking sheets, then transfer the cookies to a wire rack until cooled.
To make ice cream sandwiches, place one cookie top down on a plate. Add a scoop of your favorite ice cream (softened ice cream works best), and push down gently with another cookie on top.
Other recipes that use these pantry ingredients:
Anzac cookies, from 101 Cookbooks
Banana-maple oatmeal cookies, from FatFree Vegan Kitchen
Gluten-free oatmeal chocolate chip cookies, from Gluten-Free Goddess
Cranberry pumpkin spice ricotta cookies, from Family Fresh Cooking
Coconut rum raisinet cookies, from Oatmeal Cookie Blog