These are a very special treat.
That I’ve been making just about weekly this month.

Let me explain.

I’m spacey. Flighty. Some may say forgetful, I say I just get excited sometimes.

So excited that I forget to take pictures.
And then I forget to take pictures of the final product when I make them again.

So, third time’s the charm, right?
And may I just say how sad it is that I’ve just had to make these treats three times.

So, so sad.

Ice Cream Cookie Sandwiches
Serves 16, overnight freezing recommended

1 cup butter (just cooler than room temperature)
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 cups flour
2 1/2 cups oats, ground into flour (I’ve used blenders and food processors to grind, both work well)
2 cups chocolate chips
1 or 2 pints of your favorite flavors of ice cream

Preheat oven to 375F. Cream butter and both sugars, then add eggs and vanilla and beat until just combined. I like to mix the baking powder and baking soda into the batter before the flour, just to make sure they get incorporated fully. Add the flour and ground oats, then the chocolate chips. Mix fully until everything is evenly disbursed.

Scoop cookie dough onto stoneware pans or cookie sheets. Bake for 10-15 minutes, rotating pans halfway through if you’re using two racks. Allow cookies to cool completely!!
Place one cookie upside down on a sheet of plastic wrap. Drop a small scoop of ice cream on top, then spread it gently with a butter knife. Place another cookie on top, and then wrap with the plastic wrap. Continue until all the cookies are gone (or you realize it’s 10:30 and you have to work the next day).
Allow sandwiches to freeze overnight or at least a few hours before serving.

And because I worked so hard to get the step by step pictures, here they are!

Butter + sugar = magic

Oats becoming

oat flour

Workin’ the dough

I did not eat the dough. Much.

Big Dipper coffee ice cream. Possibly the best ice cream on the planet!

So, how has your August been?