This recipe makes jumbo-sized, chewy oatmeal cookies, ideal for sandwiching ice cream. They stay nice and moist after they’re frozen and are especially good (in my humble opinion) filled with Plum Ice Cream (page 77). Let them cool completely before trying to lift them off the baking sheet. They’ll be somewhat soft, since they’re designed to be retain their tenderness even after they’re frozen. Since these cookies are larger than normal, I find that I can get 6 onto a standard baking sheet (11 by 17 inches, or 28 by 43 cm), so that even when they spread, they don’t touch. If you have several baking sheets, this is a great time to put them into service. If not, let your baking sheet cool completely before baking the next batch of cookies.
Recipe information
Yield
makes 16 cookies , for 8 ice cream sandwiches
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
Step 2
Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a large mixing bowl, being sure to break up any lumps of brown sugar. Stir in the oats and raisins.
Step 3
Make a well in the center, then pour in the oil and milk. Add the egg and stir until the batter is smooth.
Step 4
Drop 6 heaping tablespoons at a time, evenly spaced, on each baking sheet. Spread the batter with the back of the spoon, making each circle 3 inches (8 cm) wide.
Step 5
Bake the cookies for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.
Step 6
Once completely cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.
