When life gives you a bunch of holiday flavored ice cream and oatmeal cookies, you make ice cream sandwiches! Just grab and eat while continuing to put up that holiday décor or while watching Christmas Vacation (for the 100th time). Today I sandwiched Graeter’s hand made ice cream in-between two freshly baked oatmeal cookies, and it was OMG fabulous! Salted Caramel, Cinnamon, Black Raspberry Chocolate Chip, Egg Nog… the list goes on and on, and they’re all so creamy and delicious. Let me tell you, this holiday season, it’s worth the splurge!
I know, you’re probably thinking it’s cold outside and who could possibly be craving ice cream this time of year. Here’s the thing, these holiday flavors will have you craving ice cream on the coldest day in December. Crazy right? This time of year it seems like we eat the same treats over and over again. Pies, cheesecake, sugar cookies… why not switch things up with some delicious ice cream?
So here’s the scoop. The Graeter’s legacy started back in 1870 and through 5 generations, Graeter’s has always remained a family owned and operated business even to this day. Graeter’s is the only mass produced ice cream company that continues to make their ice cream the old fashioned way, remaining true to the French Pot Process. This process incorporates 2 ½ gallons at a time resulting in ice cream that is so thick and dense that it has to be hand packed. It also results in seriously delicious ice cream.
The best part about Graeter’s is that consumers can easily order online; creating their own custom mix and match gift box for a truly unique gift that is guaranteed to arrive frozen anywhere in the U.S. So you can give the gift of ice cream this holiday season! How awesome is that? I know almost all of you have that one person on your list who you have no idea what to get them. Well now you can get them the best gift, well, ever. Ice cream!
Use the code Darling-Sweets for $5 off your order through December 13!
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter (1 3/4 sticks), softened but still slightly cool
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
Variety of Graeter’s Ice Cream Flavors
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line large, rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (of a stand mixer or with a handheld electric mixer), beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla and beat on medium-low until well mixed, about 30 seconds. Scrape down the sides of the bowl again. Add the flour mixture and mix until barely incorporated, 10-20 seconds. It’s ok if there are a few dry spots. Gradually add the oats and mix until well-combined, about 30 seconds to 1 minutes. If needed, give the dough a final stir with a wooden spoon to ensure that no flour pockets remain and that the ingredients are evenly distributed.
- Scoop out about 2 tablespoon-sized mounds of dough and roll them to form balls. Place the cookies about 2 1/2-inches apart on the baking sheet(s) – about 8 cookies per sheet. They will spread quite a bit. Lightly press each cookie to about 3/4-inch thickness (I found after baking one sheet of these that I didn’t need to press them at all so use your best cookie judgment).
- Bake 1 sheet of cookies at a time until the cookies are golden brown, edges are crisp, and centers are still very slightly soft, 13 to 16 minutes. Cooling the cookies completely on the baking sheet will yield crispier, more perfect cookies.
- Once cookies are cooled, sandwich two scoops of ice cream in between two cookies.