Oatmeal Cookie Sandwiches with Nectarine Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These cookies are also good on their own. Ingredients:
1 1/2 cups old-fashioned oats |
3/4 cup all purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 cup (1 stick) unsalted butter, room temperature |
1/3 cup (packed) dark brown sugar |
1/3 cup sugar |
1 large egg |
1/2 teaspoon vanilla extract |
nonstick vegetable oil spray |
1 1/2 pounds nectarines, pitted, cut into 1/4-inch cubes |
1/4 cup sugar |
1 pint vanilla ice cream, softened slightly |
Directions:
1. For cookies: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
2. Mix first 5 ingredients in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars; beat until well blended. Beat in egg and vanilla. Stir in dry ingredients. Using 2 tablespoons batter per cookie, drop 8 mounds onto each sheet, spacing mounds 3 inches apart. Flatten to 2-inch rounds.
3. Bake cookies 10 minutes. Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer. Let cool 2 minutes. Transfer cookies to rack. Cool completely. (Can be made 1 day ahead. Store airtight.)
4. For ice cream: Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Spread nectarines in single layer on sheet. Sprinkle with sugar; toss to coat. Bake nectarines 15 minutes. Stir well. Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer. Transfer fruit and juices to large bowl; mash coarsely; cool. Mix ice cream into fruit. Freeze until almost firm, about 45 minutes.
5. Place 8 cookies, flat side up, on work surface. Spread 1/3 cup ice cream over each. Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use). Wrap sandwiches in foil and freeze. (Can be made 3 days ahead. Keep frozen.)
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