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Ice Cream Sandwiches with Oatmeal-Raisin Cookies
- 2 sticks unsalted butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons water
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups rolled oats
- 1/2 cup toasted chopped pecans
- 1/2 cup raisins
- About 6 cups ice cream, softened
- Cream the butter with both sugars until light and fluffy.
- Add the eggs one at a time. Then add the vanilla and water.
- In a separate bowl, combine the flour, salt, baking soda, and cinnamon.
- Mix the dry mixture into the wet mixture.
- Add the oats, nuts, and raisins and combine thoroughly.
- Shape the cookie dough into a log and wrap it in plastic. Chill overnight.
- Slice the dough into 1/2-inch rounds. Bake at 350° F for 10 to 12 minutes. Remove and let cool.
- Sandwich 1/2 scoop of the ice cream between a pair of the cookies. Repeat until all the cookies have been used.
- Freeze until serving.
Photography by Yunhee Kim. Prop styling by Bobbi Lin
