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Oatmeal Cookie Ice Cream Sandwiches

These sandwiches don't require freezer time. In fact, they taste best if they're smooshed together just before serving. Try them with either the Sweet Cream Ice Cream or the cherry variation.


6 sandwiches (1 dozen cookies)

Total Time

about 1 hour

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Preheat oven to 350°. Line a baking sheet with parchment paper.

Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside. In a large bowl with an electric mixer set on medium-high, cream together butter, brown and granulated sugars, egg, and vanilla until mixture is light in color and creamy.

Stir flour mixture into creamed mixture until no flour is visible. Fold in oats and cherries; cover and chill 30 minutes. Using a #30 scoop (2–3 Tbsp.), transfer cookie dough onto prepared baking sheet.

Bake cookies until golden but still moist beneath cracks, 1113 minutes. Remove cookies from oven; let cool on baking sheet, 2 minutes. Transfer cookies to a rack to cool completely.

Scoop ⅓–½ cup ice cream onto cookie placed top down. Top ice cream with another cookie; press firmly to flatten ice cream in middle of the sandwich. Serve sandwiches immediately.

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