Notes from the Test Kitchen:
How fun would these be at your next football party? Not only will kids love these chewy, creamy oatmeal ice cream cookies, but adults will too. I'm sure you will receive lots of high fives and fist bumps.
Pre heat oven to 375 F and line two cookie sheets with parchment paper.
In a small bowl combine the dry ingredients - flour, oats, baking soda and salt and put aside.
In 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.
Drop 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.
While cookies are still warm, shape into ovals as baking tends to round it out. Cool completely.
Use 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.
Scoop 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.