Oatmeal Cookie With Nectarine Ice Cream Sandwiches
From fluffy24 16 years ago
- 20-25 minutes to make
- Serves 8
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 shopping list
- 1 1/2 cups old-fashioned oats shopping list
- 3/4 cup all purpose flour shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1/3 cup (packed) dark brown sugar shopping list
- 1/3 cup sugar shopping list
- 1 large egg shopping list
- 1/2 teaspoon vanilla extract shopping list
- ice cream shopping list
- Nonstick vegetable oil spray shopping list
- 1 1/2 pounds nectarines, pitted, cut into 1/4-inch cubes shopping list
- 1/4 cup sugar shopping list
- 1 pint vanilla ice cream, softened slightly shopping list
How to make it
- PreparationFor 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.
- 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.
- 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.)
- 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.
- 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.)
People Who Like This Dish 3
- bluewaterandsand GAFFNEY, SC
- momo_55grandma Mountianview, AR
- juliecake Bluffdale, UT
- jeffsgirl Medford, OR
- fluffy24 Cranston, RI
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Looks fabulous!
bluewaterandsand
in GAFFNEY loved it
-
sounds delicous thanks
momo_55grandma
in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "