A small amount of corn syrup and vegetable oil in the dough prevents the cookies from becoming rock hard when the sandwiches go in the freezer. The cookies are delicious on their own, too.
Ingredients
- 2-1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter
- 2/3 cup packed brown sugar
- 1/2 cup sugar
- 1 tbsp. vegetable oil
- 1 tbsp. light corn syrup
- 1 egg
- 2 tsp. vanilla extract
- One 10 to 12 oz. package chocolate chips or chunks, regular or mini-sized M&Ms
- 3/4 cup chopped walnuts or pecans (optional)
- 5 cups vanilla ice cream
Instructions
To make the cookies, preheat the oven to 350 degrees and lightly butter several large baking sheets. In a large bowl, stir together the flour, baking powder, and salt. In a separate bowl, stir the butter, sugars, oil, and corn syrup until combined. Add the egg and vanilla extract until blended, and then the flour mixture. Stir in the chocolate chips and nuts, if desired.
Using a 1/4 cup measurer, drop the dough onto the prepared baking sheets, leaving about 3 inches between the cookies. (For smaller cookies, use 2 tablespoons of dough). Bake for 15 to 18 minutes or until the cookies are browned lightly. Remove the sheets to wire racks and cool for about 5 minutes. Using a metal spatula, transfer the cookies to racks and cool completely. Repeat until all the dough is used.
To assemble sandwiches, let the ice cream soften in the refrigerator for about 30 minutes. Spread 1/2 cup of ice cream on the bottom of one cookie. Place a second cookie, bottom side down, on top of the ice cream. Repeat until all the cookies are used, wrapping each sandwich individually in plastic wrap or aluminum foil. Freeze for about two hours or until firm. If the sandwich cookies have become too hard, let them stand at room temperature before serving. Makes 8 large or 16 small ice cream sandwiches.
Food , Recipes
