Oatmeal Lace and Cinnamon Ice Cream Sandwiches
1 C. all-purpose flour
1/2 t. baking powder
1 C. sugar
1 C. rolled oats (do not use quick-cooking)
1/4 C. heavy cream
1/4 C. light corn syrup
2 sticks unsalted butter, melted
2 T. vanilla extract
For the cinnamon ice cream:
1 quart vanilla ice cream, softened
Ground cinnamon, to taste
Preheat the oven to 350°F.
To make the cookies: Using a hand-held mixer (or in a stand mixer
fitted with a whisk attachment), mix the flour, baking powder, sugar
In a medium bowl, mix the cream, corn syrup, melted butter and
vanilla. Add to the dry ingredients and mix just until combined. Set
aside for 15 minutes.
Keeping in mind that the cookies will spread until completely flat,
drop the batter in heaping teaspoons onto nonstick sheet pans,
spacing them out evenly. Six cookies should fit on a 14x17-inch
cookie sheet. Bake until golden brown, 8-10 minutes. Let cool 2-3
minutes on the cookie sheet, then use a spatula to transfer to wire
racks to finish cooling. To store, layer the cookies with waxed
paper and store in an airtight container.
To make the cinnamon ice cream: In a cold bowl, mix the ice cream
with ground cinnamon until it reaches your desired taste. Return to
To assemble sandwiches: Turn the cookies flat side up on a baking
sheet lined with parchment. Using a mini ice cream scoop, scoop 2
balls of ice cream and place side by side on the flat side of a
cookie. Top with a second cookie flat side down. Serve immediately
or return to freezer.
Makes 12 ice cream sandwiches.