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Salted Caramel Oatmeal Cookie Pumpkin Ice Cream Sandwiches  Print

This recipe appeared in TJT: Salted Caramel Oatmeal Cookie Pumpkin Ice Cream Sandwiches on 25 Oct 2011

Salted Caramel Oatmeal Cookie Pumpkin Ice Cream Sandwiches1–1/2 cups TJ’s Old Fashioned Oats
1 cup all–purpose flour
1–1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sweet butter, at room temperature
1/2 cup TJ’s Fleur de Sel Caramel Sauce
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
TJ’s Pumpkin Ice Cream
Coarse sea salt
Mini chocolate chips, chopped nuts or toffee bits
Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone mat.

Whisk together the first 5 ingredients in a medium bowl and set aside.

Blend together the butter, caramel sauce and sugars in another bowl with a mixer set on medium speed until smooth and creamy. Add the egg and vanilla and continue beating until smooth.

Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.

Shape the chilled dough into balls with a small cookie scoop and place them 2 inches apart on the baking sheet (they spread!).

Bake for 8–10 minutes (or until cookies are golden and just firm around the edges). Allow the cookies to cool on the baking sheet for 5 minutes, and then remove to a wire rack to finish cooling.

To assemble ice cream sandwiches: Scoop one round ball of ice cream with and ice cream scoop and place in the center of the bottom of one, cooled cookie. Place another cookie on top of the ice cream and press down with even pressure until the ice cream squeezes out to the edges of the cookies. Roll the edges in chips or bits (or leave plain) and sprinkle salt on the tops of both cookie sides.

WI wine recommendation: Since these are sweet and spicy, a sweet wine is in order. Sweetness in wine is best used to complement sweetness in food, so moderately sweet wines and fruity reds will be pleasant companions to these ice cream sandwiches. Avoid acidic wines with sweet foods! German Riesling (but not Dry Riesling), White Zinfandel, Beaujolais (goes with just about anything) or Syrah or Australian Shiraz should all work.