Start to finish: 1 hour 45 minutes
Makes: 12 sammies
INGREDIENTS
5 tablespoons unsalted butter
16-ounce jar creamy peanut butter
2 cups lightly-packed brown sugar
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
1 teaspoon salt
2½ cups rolled oats
½ cup chopped walnuts
½ cup butterscotch chips
½ cup semi-sweet
chocolate chips
½ gallon coffee ice cream
Optional for edges:
¼ cup walnuts, finely chopped
¼ cup mini chocolate chips
INSTRUCTIONS
-
Heat oven to 350 F and prepare two cookie sheets with parchment paper. Set aside.
-
In a large, microwave-safe bowl, melt together butter and peanut butter. Stir to combine.
-
Mix in brown sugar, vanilla and eggs until smooth. Add in baking soda, salt and oats. Stir to combine.
-
Fold in walnuts, butterscotch chips and chocolate chips.
-
Using a ¼ cup measuring cup, scoop portioned amount of dough into your palm and roll to form a ball. Place on prepared cookie sheets 2 inches apart.
-
Bake 11–13 minutes, or until edges start to brown. Remove from oven and let rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
-
To assemble ice cream sammies, scoop ¼ cup ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press to adhere the two together.
-
If desired, roll the edges in mini chocolate chips or finely chopped walnuts. Serve immediately, or freeze in an airtight container.
Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com
