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oatmeal cookie ice cream sandwiches

Oatmeal Cookie Ice Cream Sandwiches

For Independence Day celebrations, indulge in the tantalizing flavors of these delectable soft cookies, perfectly paired with ice cream.
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Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Dessert, Snack
Cuisine American
Servings 4 people
Calories 913 kcal

Equipment

Ingredients
  

  • ½ cup unsalted butter softened
  • ⅓ cup white granulated sugar
  • ⅓ cup light brown sugar
  • 1 large egg at room temperature
  • 2 tsp vanilla extract
  • ⅔ cup all-purpose flour
  • ⅛ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ tsp ground cinnamon
  • 1 ½ cups quick-cooking oats
  • ½ cup dark chocolate chopped
  • 3 cups vanilla ice cream
  • ¼ cup red, white, and blue sprinkles or M&Ms

Instructions
 

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate.
  • Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with the bottom of a glass dipped in sugar, smoothing edges if necessary.
  • To ensure the cookies maintain their shape during baking, begin by removing the tray from the Typhur Dome air fryer. Line the bottom of the basket with a layer of aluminum foil, followed by a layer of parchment paper to prevent sticking.
  • Carefully place the cookies in the cooking tray. Return the tray to the Typhur Dome air fryer.
  • Choose the "Roast" mode, and set the temperature to 355°F/180℃ to bake the cookies for 12 minutes.
  • Remove cookies from the tray and let them cool on wire racks until completely cool.
  • To assemble, place about 1/4 cup ice cream on the bottom of a cookie; sprinkle with 1 tsp red, white, and blue sprinkles or M&Ms. Top with a second cookie, pressing gently to flatten the ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with the remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return them to the freezer.

Nutrition

Calories: 913kcalCarbohydrates: 104gProtein: 11gFat: 51gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 162mgSodium: 351mgPotassium: 487mgFiber: 5gSugar: 71gVitamin A: 1743IUVitamin C: 1mgCalcium: 251mgIron: 9mg
Keyword 4th of July, Independence Day
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