Football Oatmeal Ice Cream Sandwiches
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- 3/4 c
- all-purpose flour
- 1 1/4 c
- quick cooking oats
- 1/4 tsp
- baking soda
- 1 pinch
- 1/4 c
- butter, unsalted softened
- 3/4 c
- brown sugar
- 1/4 c
- canola oil
- 2 Tbsp
- corn syrup
- vanilla ice cream, slightly softened
- 4 oz
- white chocolate, melted
1Pre heat oven to 375 F and line two cookie sheets with parchment paper.
2In a small bowl combine the dry ingredients - flour, oats, baking soda and salt and put aside.
3In a large brown the butter with the brown sugar, oil and corn syrup using a hand mixer. Add the egg and continue to beat until smooth consistency. Switch to a low speed or use a spoon to add dry ingredients. You may need to add a few tablespoons of flour if consistency is too wet.
4Drop approx 1 1/2 tablespoon of dough for each cookie onto parchment paper. Try to keep it proportional so that the cookies will match up for the sandwich. Press lightly in an oval shape and space about 2- 3 inches apart. Bake 8-10 minutes until lightly golden brown.
5While cookies are still warm, shape into ovals as baking tends to round it out. Cool completely.
6Use melted white chocolate to drizzle football stitches on half of the cookies. I melted in microwave and placed in a ziploc bag. I cut off a bit on the corner and squeezed out the chocolate.
7Scoop about 1/4 cup of ice cream onto the undecorated cookies. Place a decorated cookie on top and gently press down. Place them on a baking sheet and keep in the freezer for at least 2 hours until firm.