Oatmeal Cookie Ice Cream Sandwiches
|1 cup||250 mL Robin Hood® Original All Purpose Flour|
|¾ cup||175 mL Robin Hood® Large Flake Oats|
|½ tsp||2 mL ground cinnamon|
|½ tsp||2 mL baking soda|
|¼ tsp||1 mL salt|
|½ cup||125 mL Crisco® All-Vegetable Shortening|
|½ cup||125 mL packed brown sugar|
|1 tbsp||15 mL corn syrup|
|1 tsp||5 mL vanilla extract|
|4 cups||1 L vanilla ice cream|
|1/3 cup||75 mL toasted coconut (optional)|
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Whisk together flour, oats, cinnamon, baking soda and salt.
- In separate bowl and using electric mixer, beat together shortening, brown sugar and corn syrup; beat in egg and vanilla. Stir in flour mixture until combined.
- Drop heaping tablespoonfuls of batter onto baking sheets, about 2 inches (5 cm) apart. Press down lightly with flour-dusted fork. Bake for 7 to 9 minutes or until golden. Let cool on baking sheets for 1 minute; transfer to racks and let cool completely.
- Sandwich 1 small scoop of ice cream between two cookies. Immediately roll in coconut (if using). Freeze on baking sheet for 1 to 2 hours or until firm. Wrap in parchment paper or waxed paper and store in freezer.