Last week, I was mean. I only gave you half of the recipe to the treat I was making. However, this week, I plan to make that up to you. So, if you have not yet finished all of the chocolate ice cream (which I realize is unlikely, I barely had enough to use one day later, let alone a week), you can combine it with today’s cookie recipe to make some pretty unbelievable ice cream sandwiches.
I also feel that I am completely entitled to calling them unbelievable since I have definitely tasted them more than necessary to declare such a thing. Like I may have had one every day since I made them. Someone needs to take them out of my freezer before I eat the rest.
With that in mind, you may want to save assembling these for a time when you have LOTS of guests coming. Like 20. I think I got around that many sandwiches out of the recipe.
Anyways, the coconut scotchies are from Serious Eats, and mostly from the fact that I was looking for a cookie that held up structurally to being a sandwich cookie and complimented chocolate ice cream. Coconut, butterscotch, and oats for the win.
As an alternative, Ann’s Oatmeal Chocolate Chip Cookies would also hold up really well. In fact, they did, since the same day I made these, she made ice cream sandwiches with her cookies and vanilla ice cream. Much more of the traditional chipwich route if that’s what you’re looking for.
First up, whisk together the flour and baking soda in a bowl and set aside.
In a separate bowl, use a wooden spoon to beat together the butter, coconut sugar, and sugar. This takes quite a bit of muscle, so I wouldn’t hold it against you if you used a regular hand beater. I found coconut sugar in the Nature’s Promise section of Stop & Shop, so don’t let that deter you.
Beat in the eggs, one at a time. I kept using the wooden spoon really out of pride at this point.
Add the vanilla extract and beat until combined. Serious Eats also called for 1/2 teaspoon of dark rum here if you felt the need. I think it’s a wonderful idea, I just didn’t have any on hand and didn’t feel like going to the store.
Add the flour mixture and beat until just incorporated. This is where the wooden spoon finally pays off – it’s hard to overbeat by hand.
Add the oats and stir in. Then do the same with the butterscotch chips.
Spray a cookie sheet with Pam and drop the dough by rounded tablespoons. I made them on the big side, because I felt that ice cream sandwich cookies should be large. In hindsight, they could also be small and delicious. And then my mom wouldn’t have felt the need to cut them all in half.
Try to keep the dough round and tall since the cookies will spread, and leave about 2 inches between cookies.
Bake at 350°F for about 15 minutes or until edges are golden and crisp. You will probably want to keep a close eye on these, since they go from beautifully golden to inedibly black pretty quick.
Allow to cool 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Now, obviously, these cookies are a masterpiece that can be enjoyed in their own right. However, should you need an excuse to eat two at the same time with ice cream in between them, assembly is pretty easy. I kind of cut slices of the ice cream (since it was on the hard side right out of the freezer) that about matched the size of a cookie.
Add another cookie, and voila! Ice cream sandwich.
If you are not serving immediately, store in an airtight container in the freezer. Ann had hers individually wrapped in plastic wrap then put in a ziploc bag, which seemed like a much better idea in reality.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 2 sticks unsalted butter, room temperature
- 3/4 cup coconut palm sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 11 ounces butterscotch chips
- Whisk together the flour and baking soda and set aside.
- In a large bowl, beat together the butter, coconut sugar and sugar with a wooden spoon until smooth.
- Beat in the eggs one at a time.
- Beat in the vanilla extract.
- Stir in the flour mixture until just incorporated.
- Stir in the oats, followed by the butterscotch chips.
- Bake on greased cookie sheets at 350°F for 15 minutes until edges are golden. Cool 10 minutes on pan before transferring to wire rack to cool completely.