Vanishing Oatmeal Cookie Ice Cream Sandwiches

24
Servings
10 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

Cool down this summer with oatmeal cookie ice cream sandwiches. Stack your ice cream on oatmeal cookies that are both chewy, thick and crispy for the perfect ice cream sandwich. This creamy sandwich is a fun treat for entertaining or just hanging with the kids.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1/2 lb (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
2 eggs
1 cup softened ice cream or frozen yogurt

Cooking Instructions

Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy.
Add eggs and vanilla; beat well.
In medium bowl, combine flour, baking soda, cinnamon and salt; mix well.
Add to margarine mixture; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.
To make sandwiches, spread softened ice cream on bottom side of one cookie; top with second cookie.
Wrap airtight; freeze.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy.
Add eggs and vanilla; beat well.
In medium bowl, combine flour, baking soda, cinnamon and salt; mix well.
Add to margarine mixture; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.
To make sandwiches, spread softened ice cream on bottom side of one cookie; top with second cookie.
Wrap airtight; freeze.