Here is a great summer treat. This recipe comes from the June 2009 issue of “Cuisine at Home.” You don’t need to freeze these. Add ice cream and smash together right before serving.
1-1/2 cup rolled oats
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter (unsalted) room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1-1/2 cup Brownwood Acres Montmorency Dried Tart Cherries
2 – 3 cups ice cream your choice (vanilla or black cherry are our choices)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside. In a large bowl, (using an electric mixer on med-high) cream together butter, brown sugar, granulated sugar, egg, and vanilla until mixture is light in color and creamy. Stir the flour mixture into creamed mixture until flour is completely incorporated in the creamed mixture. Fold in the oats and cherries, cover and chill 30 minutes.
Place large scoopfuls (2-3 Tbsp) of cookie dough onto the prepared baking sheet. Bake the cookies until golden brown, 11-13 minutes. Cookies should still be moist beneath cracks. Transfer to a rack to cool completely. Place a cookie face down on a plate, scoop 1/3 to 1/2 cup ice cream onto the cookie and top ice cream with another cookie. Repeat with remaining cookies. Press firmly to flatten the ice cream in middle of the sandwich. Serve immediately.
Yield: 6 sandwiches(3) Comments | Post a Comment