Oatmeal Cookie With Nectarine Ice Cream Sandwiches |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Delicious oatmeal cookes just got better. Added nectarine to ice cream make these oatmeal cookies so good. Cookies are good on their own to. Kids love these. Found this recipe in Bon Apetit magazine Ingredients:
ingredientscookies |
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 |
ice cream |
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. PreparationFor cookies:
2. 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.
3. 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.
4. 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.)
5. For ice cream:
6. 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.
7. 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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