Cheesecake Ice Cream between a couple. You can find that recipe on my cooking blog, Eat Real. It's super easy and ~ trust me ~ these cookies and that ice cream were born to be together. (They were, literally. I made the ice cream first and then needed to come up with a cookie to sandwich it. Cheesecake, graham . . . you get it.)
Oatmeal Graham Cookies
8 ounces (2 sticks) butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
2 cups rolled oats
1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cinnamon
- Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment or coat lightly with butter.
- Beat butter, sugars, and vanilla extract together in a large bowl until creamy. Add eggs one at a time and continue beating, scraping down sides of bowl. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture and beat until incorporated. Stir in oats and graham cracker crumbs.
- Use a #40 ice cream scoop or roll dough into walnut-sized balls and place on cookie sheets, about 2 inches apart. Flatten cookies with the palm of your hand or a fork.
- Bake two sheets at a time for about 10 minutes, until cookies are golden, rotating sheets halfway through. Allow to cool for a minute or two on sheets, then transfer with a spatula to racks to cool completely.
This model is jumbo-size. Like a good ice cream sandwich should be.