Buttery Oat Cookies for Ice Cream Sandwiches
Recipe type: Dessert
Serves: yields about 22 large cookies
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ cup oats (not quick-cook)
  • 1 tsp baking soda
  • 1 tsp kosher salt
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar and granulated sugar. Add the eggs and vanilla and run on medium until fully combined.
  3. In a large mixing bowl, sift together the all-purpose flour, oats, baking soda and salt. With the stand mixer running on its lowest speed, add the flour mixture a little at a time until fully incorporated.
  4. Using a large cookie scoop (or two tablespoons), drop mounds of cookie dough onto the prepared baking sheet, leaving about 2-inches between each mound. Bake for 8-10 minutes, until golden. Remove from oven and let cool for 2 minutes before transferring to a cooling rack. Repeat until all the dough has been used. Let the cookies cool completely.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2015/07/14/recipes/buttery-oat-cookies-for-ice-cream-sandwiches/