I made the mistake of baking cookies in a house without AC in the middle of summer in South Carolina. My usual practice of letting the cookies cool mostly then stacking them to make room for the next hot batch out of the oven didn’t quite work… Once stacked the cookies melded together into formidable towers of cookie.
I was forced to figure out how we could consume these gooey chewy towers of oatmeal, chocolate, and caramel.
I decided to crumble up the towers and press half of the mess into a square baking pan. Then I scooped on some Cirsea Maple Pecan ice cream and spread it into an even layer. I topped the ice cream with the rest of the cookie crumble and put it into the freezer.
The beauty of a large square ice cream sandwich is that you can cut whatever size sammie you want!!
4″x4″? No problem.
1″x3″? Sure thing.
Just a bite? Got it.
Whatever amount, whatever size, whatever shape! You can cut it out of a 8×8 pan of ice cream and cookie crumble!
Here’s the cookie recipe:
1 cup butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon Poudre Douce
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups of old fashioned rolled oats
1 heaping cup chocolate chips
1 cup chewy caramels cut into smallish pieces
1/2 cup pecans roughly chopped
Preheat oven to 350°F.
Beat together butter & sugars until creamy. Add eggs ~ beat well. Add combined flour, Poudre Douce, salt, and baking soda ~ mix well. Add oats, chocolate, caramel, and nuts.
Scoop out 1-2 Tablespoon sized blobs of dough onto a parchment paper lined baking sheet. Bake 10 to 12 minutes. Let cool on pan for a few minutes then move to a wire rack to continue cooling.
Enjoy these cookies as cookies, make traditional ice cream sammies, or make a pan of ice cream and cookie crumble!
Stay cool, stay sweet,
Charleston Spice Co.