Best Oatmeal Cookie Cream Chocolate Chip Cookie Sandwiches Recipes

OATMEAL COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. 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 bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

OAT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-12 minutes or until golden brown. Cool on wire racks.

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line 2 baking sheets with parchment paper or a silicone mat and set aside.
• Place another baking sheet, plate or airtight container in the freezer.
• In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
• Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
• While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
• Keep frozen until ready to enjoy!

LACY CHOCOLATE OATMEAL COOKIE SANDWICHES

Steps:

• Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Pour the melted butter into a bowl; 1 at a time, stir in the remaining ingredients, except the chocolate, stirring smooth after each addition.
• Use a 1/2-teaspoon measure to drop the batter on the prepared pans. Space the cookies about 3 inches apart in all directions, to allow room for them to spread. Bake the cookies for about 8 to 10 minutes, or until they have spread and are brown around the edges and lighter toward the center. Slide the paper or foil onto racks to cool the cookies.
• When the cookies are completely cool, peel them off the foil and arrange half of them bottom side up on a pan. Use a small offset spatula to spread about 1/2 teaspoon of chocolate on each inverted cookie. Top with another cookie, bottom to bottom. Store the finished cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

GINA'S OATMEAL COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F.
• Using an electric mixer, cream butter and both sugars together in a large bowl, until light and fluffy; about 3 minutes. Crack eggs into a measuring cup and beat in 1 at a time.
• In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and allspice. Gradually add large spoonfuls of the dry mixture into the creamed mixture. Once incorporated, fold in raisins, pecans, and oats with a rubber spatula.
• Add a small ice cream scoop of dough (about 2 inches in diameter), onto parchment paper lined cookie sheets, spacing about 1-inch apart. Pat top down slightly and bake in the preheated oven for 12 minutes. Remove to wire rack to cool completely for 45 minutes before making sandwiches.
• Remove ice cream from the freezer and allow to soften.
• Turn 6 cookies face side up on counter. Scoop 1/2-cup of ice cream on the cookies and using an offset spatula, spread evenly to the edges. Top ice cream with a second cookie and press down to adhere. Roll ice cream edges in the chopped pecans. Freeze for 2 hours or until solid.

OATMEAL COOKIE CREAM CHOCOLATE CHIP COOKIE SANDWICHES

Steps:

• Heat oven to 375°F.
• Make chocolate chip cookie dough as directed on pouch. Use 1 tablespoon to measure 24 balls of dough. Arrange balls 2 inches apart on 2 ungreased cookie sheets. Bake 8 to 10 minutes or until set around edges. Cool on cooling rack.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Make oatmeal cookie dough as directed on pouch; press dough into baking dish. Bake about 15 minutes or until set around edges. Cool completely, about 30 minutes.
• In medium bowl, beat butter, powdered sugar, cream and vanilla with electric mixer on medium speed until light and fluffy.
• Cut half of the oatmeal cookie into small pieces, or crumble. (Reserve remaining oatmeal cookie for another use.) Add crumbled cookie to frosting. Mix completely.
• Spread about 1/4 cup oatmeal cookie frosting between bottoms of 2 chocolate chip cookies, sandwiching them together. Repeat to make 12 cookie sandwiches.