monster cookie ice cream sandwiches
monster cookie ice cream sandwiches? yes PLEASE! monster cookies are absolutely delicious alone (i have a batch on hand almost always.. #confessions), and they are even better with ice cream. i used vanilla bean gelato, but use whatever ice cream you like. let the ice cream sit out at room temperature to thaw a bit, then smear in between two cookies.
cookie recipe courtesy of eclectic entertaining.
these cookies are also great because they are gluten free–they use only oatmeal, no flour. i sometimes sub the sugars for stevia or truvia (truvia is 2x as sweet as stevia, so make sure and read the labels of any sugar substitutes you want to use). the cookie texture comes out a little bit different than the original (not quite as crumbly), but still delicious if you want a healthier option!
if you do decide to try the truvia route, i do 1/4 c. of truvia and cut out the sugar and brown sugar entirely.
fun fact: baking soda needs an acid to work–did you know that? i didn’t until i tried going the truvia route and made these without brown sugar and with baking soda. they came out with a strange, metallic taste. i learned, through the wonderful world of google, that brown sugar is an acid. it reacts with the baking soda and allows the baking soda to do its job. baking powder, on the other hand, doesn’t need an acid to work. so, if you go the truvia route, also sub the baking soda for baking powder. i use 6 tsp. sound like a lot? that’s because baking powder is ~3-4x less strong than baking soda, so you need a lot!
sick of the science lesson? get baking!
Ingredients
1/2 c. butter (1 stick)
1 c. sugar
1 c. brown sugar
3 eggs
12 ounces peanut butter (creamy or crunchy--I prefer creamy)
1/2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
4.5 c. oats, old fashioned
1/2 c. m&m's (i like the dark chocolate, but you could use any kind)
1/2 c. chocolate chips
Instructions
mix butter and sugars.
beat in eggs and peanut butter.
add cinnamon, baking soda, salt and vanilla, mix well.
add oats, m&m's and chocolate chips.
scoop with an ice cream scoop and place 6 on an ungreased cookie sheet.
flatten with palm of hand. Bake 12-15 minutes at 350 degrees or 11 minutes at 335 convection bake setting.
cool on rack, store in airtight container.
Notes
this dough freezes really well. makes for easy, freshly-baked cookies!
Barbara Stafford
November 6, 2015
Congratulations on your beautiful website! I must try your chili and cornbread recipes, YUM!