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.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Spice snap cookies
Mexican chocolate cookies
Espresso-nut cookies
Chocolate spice cookies
Black and white cookies

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

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.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Spice snap cookies
Mexican chocolate cookies
Espresso-nut cookies
Chocolate spice cookies
Black and white cookies

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

Comments

These sound sooooo good! I love the crispy cookie with the soft ice cream. Bet they are great!

This is being bookmarked for my mom because she loves thin crispy cookies. Add the ice cream and this is over the top delicious!

These cookies (and ice cream sandwiches) look like heaven, Lydia! I chuckled when I read your Monopoly-flavored advice as we're always saying that around here when we want something tried immediately. ;-) I make a thin oatmeal cookie that's crispy on the outside and chewy on the middle. Will have to get some gluten-free oats so I can give yours a go--thanks!

Shirley

I'm making these. Looks like they had fun making them, too. My mom made ice cream sandwiches out of leftover waffles. Wrapped them and kept them in the freezer for treats. Brought back that memory. Thanks!
(My tomatoes are 2-3" green...we had 6 1/2 inches of rain last week. How's your garden?)

Sounds like the new intern is working out famously :) These sandwiches look delicious!

I adore ice cream sandwiches and I also feel that oatmeal cookies are looked over too much for more 'flavorful' cookies. These look delicious!

I love reading your recipes because I usually find a surprise in them. This recipe's surprise was the black pepper. I've never made an oatmeal cookie with pepper in it before. I'll have to try it. I finally made the green curry with Thai basil. I posted about it today with links to you. My family really enjoyed the dish and asked me to add it to our regular rotation. Thanks so much! I'm now looking fro more recipes with Thai basil.

Kristen, these cookies are just crunchy enough without being dry -- in other words, perfect for ice cream sandwiches.

Maris, these were so much more interesting than chunky oatmeal cookies. I hope your mom likes them.

Shirley, I always love your gluten-free adaptations.

Alyce, love the idea of using leftover waffles -- wait, who has leftover waffles?! (Garden is great; I'm posting photos on Facebook and also on loghouselife.com.)

Julia, Chelsea is great! You'll be seeing/hearing more from her throughout the summer.

Crystal, we always think of chocolate cookies for ice cream sandwiches, but these spicy oatmeal cookies are delicious.

Donna, pepper is a great addition to sweets, especially sweets that contain the warm spices like cinnamon and cardamom. And yes, I'll be posting more recipes with Thai basil; I have four thriving plants in my garden!

Mmmm... may I have mine with Newport Creamery coffee ice cream, please?

yum- but I usually don't have the patience to make the cookies and the sandwich - I just go directly to ice cream!!!