OPEN KITCHEN with NATHAN SCOTT
Blueberry-Oatmeal Ice Cream Sandwiches
Filled with frozen yogurt, these delicious cookie sandwiches are a treat that everyone is sure to enjoy.
Serves 6 to 8
|½||cup (1 stick) unsalted butter, softened|
|½||cup granulated sugar|
|2||large eggs, lightly beaten|
|¼||cup pure maple syrup|
|1¼||cups all-purpose flour|
|½||teaspoon baking powder|
|½||teaspoon ground cinnamon|
|¼||teaspoon kosher salt|
|¾||cup quick-cooking oatmeal|
|¾||cup dried blueberries|
|¾||cup sliced almonds|
|½||pint frozen yogurt|
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter together with the sugar until light and fluffy. Add the eggs and maple syrup and mix until just combined. Combine the flour with the baking powder, cinnamon, and salt. Sift the dry ingredients over the butter mixture. Add the oatmeal, blueberries, and almonds, and mix until well combined.
- Working with about 2 tablespoons of dough at a time, form the cookies and arrange them on the prepared baking sheet, spacing the cookies about 2 inches apart. Bake in the preheated oven until the cookies are lightly golden and cooked through, 10 to 12 minutes. Then, remove from the oven and allow to cool slightly before transferring the cookies to a baking rack, and allowing to cool completely.
- Sandwich about ¼ cup of the frozen yogurt between 2 cookies. Repeat with the remaining cookies and frozen yogurt. Then, wrap the sandwiches tightly in plastic wrap, and transfer them to the freezer to freeze until firm, 1 to 2 hours.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen