Oatmeal cookie ice cream sandwiches made with HERSHEY’S Premier White Creme Chips and HERSHEY’S Mini Semi-Sweet Chocolate Chips .
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with HERSHEY Foodservice.
Oatmeal Cookies
INGREDIENTS
- 1 1/2 cups (212g) All-purpose flour (scoop and level to measure)
- 1 tsp. Ground cinnamon
- 1/2 tsp. Baking soda
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1 cup (226g) Unsalted butter, softened slightly (it should still be somewhat cold and firm)
- 1 cup (200g) Packed dark brown sugar
- 1/2 cup (100g) Granulated sugar
- 2 ea. Large eggs
- 1 1/2 tsp. Vanilla extract
- 3 cups (260g) Rolled old fashioned oats
- 1 cup HERSHEY’S White Creme Chips
METHOD
- Preheat oven to 350 degrees. Line 1/2 sheet tray with parchment paper or silicone baking mats.
- In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined. Mix in one egg, then blend in second egg and vanilla. Add flour mixture and mix just until combined then mix in oats, and Hershey white creme chips.
- Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet tray fitting 12 per sheet and spacing 2-inches apart. Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container at room temperature.
- For larger ice cream cookie sandwiches use a ring mold to form approx cookie shape that will be the same size as carton of ice cream. You can also use smaller cartons of ice cream for smaller cookies. OR place softened ice cream in a ring mold and refreeze.
