Boy do I have a sweet tooth, and this recipe satisfies me 100%! In my opinion, there is almost nothing better than warm and chewy chocolate chip cookies, except for when you add vanilla ice cream! It’s been so hot out here in southern California that I wanted something fun for the holiday weekend that would be sure to cool us all down. These ice cream sandwiches are perfect for an easy treat that you can make ahead, store in the freezer, and pull them out for an amazing dessert or snack! These will make you the hit of the party this 4th of July! Enjoy, and stay cool everyone!
- 1 cup softened, salted butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 pinch ground cinnamon
- 2 cups rolled oats
- 1 10oz bag semi-sweet chocolate chips
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then the vanilla. Combine flour, baking soda, salt, oats and cinnamon in separate bowl; stir into the creamed mixture in 3 batches, mixing just until ingredients are combined. Do not over mix. Leave about 1 tablespoon of the flour mixture in the separate bowl, and pour in the chocolate chips, tossing to coat. Coating the chips in the flour mix will ensure they get suspended within the batter and don’t all sink to the bottom.
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. Scoop the dough into 1.5 inch mounds on the cookie sheet, leaving about 2 inches in between. I like to use a mini ice cream scoop to keep the size uniform, but you could absolutely just use a spoon.
Bake for 8 to 10 minutes in preheated oven. (I like them chewy, so I leave then in for 8 minutes, or 9 minutes max, but every oven is different!) Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cookies are completely cooled, choose your favorite ice cream to sandwich in the middle. I’m a sucker for the classic vanilla, but play around and see what you like!