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A massive craving hit yesterday. I had the worst….need….for an ice cream sandwich. When my kids were small, we used to go for a walk around the neighbourhood and midway through, we would stop by the convenience store near 16th Avenue and buy everyone a treat. Given it was generally a warm day, ice cream or freezies were usually on the menu. My treat was always an ice cream sandwich – but not the chocolate cookie one. There was one in a red and white package that had oatmeal cookies on either side of the ice cream. I realized yesterday that I could probably create something like that. Next time I might try the chocolate cookie type, but this time my course was set.
I went poking around here and there for a recipe for oatmeal cookies – do you have any idea how many people feel the need to jazz up the humble oatmeal cookie with chocolate chips or chunks? Far too many! Don’t get me wrong, I’ve done it – I like to make a regular batch, a batch with chocolate chips and a batch with raisins…..the raisin batch, I like to just leave unannounced and see who gets their sad face on when they take that bite and realize it isn’t chocolate. Amuses me for hours!
Anyway, I decided to just make a small batch of oatmeal cookies but add a little extra in the oats department to stiffen them up a bit and help keep them from spreading.
I might try baking them in mason jar rings next time – goodness knows I have plenty since I’m a canner – and see if I can keep the cookies a little thicker.
The cookies only take about half an hour, all told, and if you have ice cream on hand, this is a quick snack. If you don’t have ice cream, this takes considerably longer.
- ¾ cup all purpose flour
- 1-1/2 cups quick oats
- ¼ tsp baking soda
- pinch salt
- ¼ cup unsalted butter, either softened or cut into small cubes
- ¾ cup brown sugar
- ¼ cup oil – vegetable or some other neutral flavoured oil
- 2 TB corn syrup
- 1 egg
Preheat the oven to 375F – make sure the rack is in the middle of the oven.
In mixer bowl, cream the butter, brown sugar, oil & corn syrup. This took a little bit of time for me since my butter was quite definitely not softened. Once thoroughly mixed, add the egg and incorporate it very well.
Lower the mixer speed to low or stir and add the dry ingredients. Make sure they are mixed in and there are no pockets of dry ingredients.
On baking sheets lined with parchment paper or silicon mats, measure out 8 – 9 cookies per sheet – they spread. If you’re very particular about the cookies not touching, put 8 on a sheet, otherwise 9 per sheet is fine. You’re going for 18 cookies. They are a rounded tablespoon each. I tried to get them pretty round on the sheet to begin with so they spread out round, also.
Bake one sheet at a time – I put mine in for 8 minutes and checked but ended up going for 10 minutes. The edges should be a little crisp and golden. You don’t want these too soft nor do you want them crispy all through.
My son took his new car out for a run yesterday while I was messing with the cookies so I asked him, if he remembered, to grab a small container of vanilla ice cream on his way home. He didn’t remember.
All I had in the freezer was a portion of Caramilk ice cream from a couple of weeks ago and that just didn’t appeal to me in my cookies…..so I made ice cream.
I think I will make ice cream all the time. The recipe I found made it crazy easy, albeit very sweet – I’ll change the proportions next time.
Ice Cream Ingredients:
- 1 can of sweetened condensed milk (or make some)
- 2 tsp vanilla (or scrape a vanilla pod)
- 2 cups of whipping cream, whipped
Whip the whipped cream. Mix the condensed milk with the vanilla. Gently mix/fold the whipped cream into the condensed milk mixture and scoop into a loaf pan lined with parchment paper….or a nifty dollar store container with a lid that I had sitting around.
Side note: if your mixer bowl is dirty (from the cookies) and you’re too lazy to wash it, the Ninja blender will do the job, but be very careful to pulse so you don’t make butter. Not that I would know this first hand or anything. (I didn’t make butter, but I was very afraid I was going to any second – next time, I’ll just wash the bowl.)
Freeze. I stirred it every hour or so…because I was impatient and that way it felt like I was accomplishing something. I think I was accomplishing it taking longer to finish freezing but I didn’t care!
I admit, I had an ice cream sandwich last night by scooping the most frozen parts of the mixture and plopping onto my cookie. It was more like ice cream cookie soup because the ice cream had no structural integrity, having been in the freezer only a couple hours at that point. I should be ashamed but I’m absolutely not. It was good.
If you feed this to kids, send them outside or give them a bowl because homemade ice cream, as far as I can tell, does not have the ‘determined to stay frozen’ that store bought does. It’s a messy business but well worth it.