August 31, 2011 05:04:57
Posted By Erin Bolger
I am a sucker for a fresh baked cookie and what's more fabulous than adding some ice cream to it?!
I can still remember when my brother and I were younger and if we were sick my mom would bring us ice cream sandwiches. For some reason they would make us feel better. To this day if my stomach is upset or I am seriously hungover from some crazy night of Toronto partying I will crave ice cream ...
If I could replace all meals with this and still be healthy I would!
This is a cookie recipe from my cookbook The Happy Baker-A Dater's Guide To Emotional Baking. It pretty much has a little bit of everything and is great to bake when your emotional and don't know why all you know is you have to bake something NOW! I added vanilla bean ice cream in between cookies to make a sandwich you can also use frozen yogurt...get crafty people!
ERIN'S GO-TO COOKIE:
½ cup sugar
½ cup brown sugar, packed
½ cup butter, softened
½ cup smooth peanut butter
1 tsp. vanilla
¾ cup all-purpose flour
¾ cup rolled oats
1 tsp. baking soda
½ tsp. salt
1 cup semi-sweet chocolate chips
½ cup coconut
Preheat oven to 375 F (175*C)
In a large bowl, combine sugar and butter, beat until light and fluffy. Add peanut butter, vanilla, and egg ; mix well. Blend in flour, oatmeal, baking soda, and salt. Stir in chocolate chips and coconut.
Drop by tablespoon on a lined cookie sheet, 2 inches apart. Flatten with fingers.
Bake for 10 to 12 minutes until golden brown. Let cool completely. Remove ice cream from freezer and let soften slightly. Add a generous scoop between two cookies and gently press cookies to form a sandwich. Wrap in plastic wrap or a sandwich baggie and store in the freezer until ready to eat!