Makes 48 sandwiches
The key to making a good ice cream sandwich is to make a good cookie. Using melted butter and baking them right after the dough is made help the cookie to spread, making them just the right thickness.
These would be easy to bake off during morning prep. Just heat your Wood Stone to a lower temperature to get a nice even bake.
Ingredients:
18 oz.
24 oz.
4 lg.
1 Tbs.
2 tsp
21 oz.
12 oz.
2 – 3 quarts
salted butter, melted
brown sugar
eggs
vanilla extract
baking soda
all-purpose flour
old fashioned oats
ice cream
- Heat your oven between 425° and 450 °F. Turn your side flames to 2 to maintain temperature while you are making the cookie dough.
- In a large bowl, whisk together the melted butter and sugar, followed by the eggs until the mixture is smooth and combined. Whisk in the vanilla and the baking soda.
- Use a spatula to stir in the flour and oats until fully incorporated. Portion the dough right away, using a .5 oz. scoop, onto an ungreased sheet tray.
- Place the sheet trays in the center of the oven. Turn the flames up to 3. Bake until the sides facing the back of the oven begin to brown, then rotate the trays so the cookies will bake evenly (around 5 minutes).
- Loosen the cookies from the trays, then place them in the freezer until you are ready to fill. Use a 2 oz. scoop to portion the ice cream, then gently press the ice cream between 2 cookies to even it out.
Variations:
- Add mini chocolate chips to the cookie dough and pair with vanilla or chocolate ice cream.
- Add .2 oz cinnamon to dough and pair with peach ice cream
- Add shredded coconut to the dough and pair with strawberry ice cream
