Oatmeal Rasin Ice Cream Sandwiches

Fine and Feathered - Oatmeal Rasin Ice Cream Sandwiches

Confession time: I am one of those weirdos who loves oatmeal raisin cookies. Whenever cookie talk come up and chocolate chip lovers are all like "who even eats oatmeal raisin" I'm in the corner throwin' my hands up in the air like I just don't care. I especially get hankerings for my favorite cookie come fall. 

I decided recently to combine my fall cravings with a little fat kid summertime magic and make some amazing oatmeal raisin ice cream sandwiches! It's the perfect combo if you're already craving some autumn goodies, but, hey, it's still almost 90 degrees outside, so maybe you should hold off on the hot apple cider for now. 

These are also super easy to throw together, and you can stash them in your freezer to treat yourself with after a long day, or just because. 


Adapted from Smitten Kitchen

1/2 cup butter, softened

2/3 cup light brown sugar, packed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon table salt 

1 1/2 cups rolled oats

3/4 cup raisins

Preheat your oven to 350F. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins. Use small spoons to dollop dough onto greased cookie sheet, and bake for about 10 minutes (sometimes these smaller ones cook a little faster, so keep a close eye on the first batch). Allow to cool completely on cooling racks. 

Sit vanilla (or whatever flavor you prefer!) ice cream out for several minutes to thaw slightly, so it's easy to scoop. Slather a spoon full of ice cream on one cookie, and smash another cookie on top. Wrap individually in plastic wrap and keep in a ziplock bag in your freezer until you're ready to eat (give them a good ten minutes if you're planning on digging in right away!). Enjoy!