When several of my friends came over for lunch with their kids, I wanted to make something fun for dessert (for everyone!). For some reason a “chipwich” came to mind. Everyone loves a “chipwich.” 🙂 I made them giant because that is more fun too- of course!
Because the cookie can become too hard after freezing it with the ice cream, I tried a cookie with a more chewy texture than a classic chocolate chip- a chocolate chip cookie with finely ground rolled oats. This dessert was eaten with ease! The cookie flavor really stood out as well. My son said that we should be eating them more often. 🙂 The cookie recipe was adapted from Joy of Cooking Christmas Cookies by Irma S. Rombauer, Ethan Becker, and Marion Rombauer Becker.
Yield: about 15 cookie ice cream sandwiches
- 1 2/3 cups (8.25 oz) all-purpose flour
- 1 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (8 oz) unsalted butter, softened
- 3/4 cup (5.25 oz) sugar
- 2/3 cup (5.25 oz) packed light brown sugar
- 1 large egg
- 1 1/2 T milk
- 2 1/2 tsp vanilla
- 1 1/3 cups (4 oz) rolled oats, ground fine in a food processor
- 1 cup (7 oz) semisweet chocolate morsels
- 2 oz milk chocolate chips
- 3/4 cup (3 oz) chopped walnuts or pecans, optional
- vanilla bean ice cream, slightly softened
- Preheat the oven to 375 degrees (convection). Line cookie sheets with parchment paper.
- Throughly stir together the flour, baking soda, baking powder and salt.
- In a stand mixer, beat butter until light and fluffy.
- Add sugars, egg, milk, and vanilla and beat until very fluffy and smooth.
- Beat the flour mixture into the butter mixture until just incorporated.
- Stir in oats, chocolate, and nuts (if using).
- Using a 1 1/2- inch cookie scoop, scoop dough out onto prepared cookie sheets about 2 inches apart.
- Bake for 10 to 12 minutes, or until just tinged with brown.
- Transfer cookie sheets to wire racks and let the cookies firm up, 3 to 4 minutes. Then, transfer the cookies to wire racks until throughly cool.
- Place one rounded scoop of vanilla ice cream on top of one overturned cookie. Top with another cookie and press to flatten ice cream. Wrap tightly in plastic wrap. Repeat with additional cookies.
- Freeze 30 minutes to overnight.