I’m super happy right now. It’s been a happy weekend, with so many celebrations going on. Don’t you all agree? So, I have got you a happy recipe. Yay! Now, I’m not a big fan of ice cream honestly. I have never been. I’m a weird kid that way. But I definitely love indulging in it every now and then. I’m back home in Nepal, and the weather here is so nice and chilly, mainly on the colder side. I love having ice creams in cold cold weather, mostly because I like how it freezes my nose, and the tip goes red haha.
We have a lot of family over today, which is why I made a batch of these Apple Cinnamon Oatmeal cookies using Sally’s recipe, with obviously some modifications of my own. I have linked the original recipe, just in case you want to have a look. These are so good! For those of you who have been following me for a while might know that I love apple-cinnamon desserts. So duh, when I saw this recipe, I couldn’t control myself. Moreover, I love oatmeal cookies. They are sort of healthy and have such a nice crunch to them. I had been wanting to make ice cream sandwiches for a while now, so today seemed like the perfect day. Everybody wins. 😀
Sorry about the ice cream melting. I’m such a disorganised person when it comes to shooting. Had to run back and forth to get everything in place, hence resulting in ice cream soup. Thank god the temperature is kind of low here. Okay, coming back to the cookies, they are so good and chewy even without the ice cream. So feel free to munch on them if you’re too impatient (like I am) to wait for them to freeze. 😛 Drizzle some caramel sauce (I’m obsessed with caramel) and there you go! I have used store bought ice cream here because I seriously haven’t had any luck with homemade ice creams as of now, and plus I’m too impatient to wait for 12 hours. So basically, any good quality store bought ice cream works. Okay, too much talking, you need to make these now!
Makes: 10 ice cream sandwiches / 20 cookies
- 170 gms rolled oats
- 95 gms plain flour (measured correctly)
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon powder
- 60 gms salted butter, melted and cooled
- 90 gms unsweetened applesauce
- 120 gms dark or light brown sugar, (I used light)
- 100 gms castor sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 medium apple, peeled and diced
- 10 scoops of good quality vanilla ice cream
- Line a baking tray with parchment paper or a silicon sheet. Set aside.
- In a medium bowl, whisk together oats, flour, baking soda and cinnamon powder. Keep aside.
- In a large bowl, whisk together melted butter, applesauce, brown sugar and castor sugar until combined. Add the egg and vanilla extract and whisk again. Pour the dry ingredients into the wet ingredients and mix well until combined. Add the diced apples and mix. The cookie dough will be thick and sticky.
- Cover with plastic wrap and refrigerate for minimum 30 minutes. This will prevent excessive spreading of cookies.
- Preheat oven to 180 C. Make medium sized balls and place them on the prepared tray. Press gently to flatten the surface. Bake for 14-15 minutes or until the edges turn golden brown. Let it cool for 10 minutes or so.
- This might get messy so get ready to get your hands dirty. Place a good scoop of vanilla ice cream on a cookie and press the other cookie to make a sandwich. Do not press too hard or the cookie might break. Add more ice cream if needed. Flatten the ice cream from the sides to give a symmetrical look. Freeze for an hour or two before serving. You can drizzle sauce caramel sauce on top for extra deliciousness.
- I like to use salted butter and omit the salt in the recipe. You can use unsalted butter and add 1/2 tsp salt as well.
- Use thick unsweetened applesauce or else it will make the dough too liquidy.
If you like hearing from me, please hit the follow button. You can also follow me on instagram and Facebook for more drooling pictures, updates and behind the scene stories!
Instagram handle: myyummyspatula
Facebook handle: My Yummy Spatula