By 300 Sandwiches
I’m halfway there! In the immortal words of Drake, I say, “we started from the bottom now we’re here.”
My quest for the perfect ice cream sandwich continues. E is still avoiding carbs and sugar in an effort to not let his efforts at CrossFit go to waste. I still say we need dessert. For this round of ice cream sandwiches, I baked up homemade oatmeal chocolate chip cookies, so at least we could get some fiber with our sugar.
At 11 PM, most nights, I’m either still at work functions or already in bed, but tonight I made a date with the oven. Jay Leno was interviewing some pop star about her latest album and reported on again boyfriend on “The Tonight Show” by the time I popped the last batch in the oven. I let them cool, then made ice cream sandwiches with good ol’ Breyers Vanilla (it really is the tastiest vanilla ice cream in my opinion).
E and I enjoyed these the next day after dinner with friends. “These are good babes,” he said, not feeling any guilt about negating his morning workouts. But after company left, I spotted him checking out his midsection in the bathroom later on. Relax, honey, one ice cream sandwich won’t melt those washboard abs.
Johnnie Walker Black, however, might do some damage.
1 2/3 cup flour
1 cup butter
1 cup brown sugar
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1 tablespoon cinnamon
1 tablespoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 3/4 cup rolled oats
2/3 cup chocolate chips
pinch of salt
1 pint vanilla ice cream, softened
Preheat oven to 350 degrees. Line baking sheets with parchment paper or grease them with butter.
Mix flour, cinnamon, cloves, baking soda, baking powder, baking soda and salt in one bowl. Set aside.
In a separate bowl, mix softened butter and sugars. Slowly add egg, then vanilla, and mix well. Next, combine the flour mixture with the sugar mixture, blending until combined. Add the oats, and mix. Then add chocolate chips. Mix again until well combined.
To bake cookies, spoon out a tablespoon of dough onto parchment paper lined baking sheets, and flatten dough so you get a nice even surfaced cookie. Repeat until baking sheet is full, leaving space for each cookie to spread during cooking. Bake for about 12-15 minutes, or until cookies are brown on the edges. Remove and let cool completely on paper towel lined plate or wire rack.
To make sandwiches, slather ice cream in between two cookies. Smush, and wrap in plastic wrap, and place back in the freezer long enough for the ice cream to reset in between the cookies. When ready, grab and eat. Makes about 50 medium sized cookies, or about 20 sandwiches (you know you’ll eat some cookies on their own before you assemble the sandwiches).