Don’t you just love feeding people who love to EAT?
This week, Mike’s friend Andrew was in town visiting from Vancouver, B.C. for a friend’s wedding, so we got to do just that. You see, over the course of the past year Andrew student-taught with Mike, Mike discovered Andrew not only does a great job of teaching and conducting choir, but he’s also never full.
Seriously. He says he “doesn’t know what that feels like.”
…so naturally, we took that as a challenge! Mike planned a meal of barbecued steak, barbecued chicken, honeydew-feta salad, cantaloupe-mozzarella salad, and lots of garlic bread.
And me? Well, I got the best job of all: dessert!
We’re big fans of the traditional Quaker oatmeal cookie recipe, so we zeroed in on those as a starting point. Mike also picked up some vanilla frozen custard (if you’ve never had it, it’s basically extra-creamy, extra-delicious vanilla ice cream) and some chopped pecans. Finally, he presented a genius idea: let’s turn all of this into ice cream sandwiches. What?!?! Yes!
Once the gooey deliciousness — AKA cookies — cooled (and I ate two of them, duh), I piled on the frozen custard, finished them off with a nutty edge, and stuck them in the freezer. SO GOOD.
Want the details? Well, I have them for you, of course!
- 1/2 cup (1 stick) + 6 tbsp butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups Old Fashioned Quaker Oats
- Vanilla frozen custard (or ice cream)
- Chopped pecans
- Preheat oven to 350 degrees F.
- In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, and salt; mix well.
- Add oats; mix well.
- Drop 16 large scoops of dough onto parchment paper lined cookie sheets.
- Bake 12 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
- Store tightly covered.
- Start with cookies that have cooled completely (or you will have a melty mess!)
- Pair cookies according to size -- the closer the match, the better.
- On the bottom of one cookie, gently press two scoops of frozen vanilla custard.
- Gently press the bottom of the second cookie on top of the custard to form a sandwich.
- Continue pressing the cookies together until frozen custard sticks out on the sides.
- Scrape and smooth excess custard with a butter knife.
- Gently roll edges in chopped pecans -- use clean fingers or a butter knife to press them into the frozen custard.
- Place finished sandwich on a small cookie sheet in freezer.
- Continue forming sandwiches and adding them to freezer until you're done!
- Keep sandwiches frozen until approximately 10-15 minutes prior to serving.
However, let’s get back to the real question of the hour: did Andrew get full? Let’s put it this way: he was the only person who managed to completely finish off his massive ice cream sandwich…but he did start slowing down…on the…last…few…tasty…bites…
Oatmeal cookie frozen custard sandwiches, you win.