Brown Butter-Oatmeal Cookie Ice Cream Sandwiches
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Oven Fried Chicken
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
These tasty (and easy-to-make!) ice cream sandwiches are adapted from Gail Simmons' cookbook, Bringing It Home.
For another ice cream sandwich recipe, try these Chocolate Donut Ice Cream Sandwiches With Salted Peanuts.
- 1 1/2 cups oats, old-fashioned whole
- 10 tablespoons unsalted butter, (1 1/4 sticks) at room temperature, divided
- 1 cup all-purpose flour, unbleached
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3/4 cup brown sugar, packed dark
- 1 egg, large
- 1 teaspoon vanilla extract, pure
- 1 cup dates, coarsely chopped pitted
- 1 cup walnut halves, coarsely chopped (optional)
- Caramel or vanilla ice cream
For the cookies:
Heat the oven to 350 ℉ with the racks in upper and lower thirds.
On a rimmed baking sheet, spread the oats in a single layer. Bake on the lower rack, stirring once halfway through, until fragrant and lightly toasted, about 12 minutes. Transfer the pan to a wire rack; let the oats cool completely.
Meanwhile, place 5 tablespoons of the butter in a 1- to 2- quart saucepan. Cook over low heat, swirling the pan occasionally, until the butter has a nutty aroma, is a rich brown color, and the bottom of the pan is speckled with browned bits of the milk solids, 12 to 14 minutes. Transfer the brown butter to a small bowl and let cool for 20 minutes.
In a medium bowl, whisk together the cooled toasted oats, flour, baking powder, cinnamon, and salt. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the remaining 5 tablespoons soft butter and the brown sugar on medium-high until very smooth, about 2 minutes. Add the brown butter and continue beating on medium-high until light and fluffy, 3 to 5 minutes. Mix in the egg and beat thoroughly, scraping down the sides of the bowl if necessary, until incorporated. Beat in the vanilla. With the mixer on low, or by hand, mix in the dry ingredients until just combined. Fold in the dates, and walnuts if using.
Line two baking sheets with parchment paper. Form the dough into 24 balls (each about 2
tablespoons). Arrange the balls on the baking sheets, spacing at least 2 inches apart. Press
each ball into an even 2-inch round.
Bake 10 minutes for soft and chewy cookies. Remove from the oven and let cool for 1 to 2 minutes on the baking sheets. Using a spatula, transfer the cookies to a wire rack to cool completely.
To assemble the sandwiches:
Place 12 cookies flat side up on a clean work surface. Working quickly, place ⅓ cup ice cream
on each. Sandwich with remaining 12 cookies, flat sides together, and gently press to adhere.
Serve immediately, or wrap individually in plastic wrap and then in foil, and freeze for up to 3
Adapted from "Bringing It Home: Favorite Recipes from a Life of Adventurous Eating” by Gail Simmons. Copyright © 2017 by Gail Simmons. Used with permission by Grand Central Publishing. All rights reserved.