Irish Oatmeal Cookie and Ice Cream Sandwich

By CHEF JAMIE RORABACK

Updated 11:46 PM EST, Tue, Jul 28, 2009

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Ingredients:

1 Stick Unsalted Butter-softened
2/3 Cup Brown Sugar-lightly packed
¼ Cup Granulated Sugar
1 Egg
1 Tbsp. Milk
1 tsp. Vanilla Extract
1 Cup All Purpose Flour
½ tsp. Baking Soda
¼ tsp. Salt
1 ¼ Cups Oatmeal-instant, uncooked
1 Quart Vanilla Ice Cream-softened
1 Cup Irish Cream Liqueur-boiled down until ¼ cup remains, cooled

Directions:

· Preheat oven to 375ºf. Cream together the butter and sugars until smooth. Add egg, milk, and vanilla, mix until smooth. Sift the flour, baking soda, and salt. Add this mixture and the oatmeal to the butter and egg mixture. Stir until smooth.

· Using a 2 oz cookie scoop, (4 tbsp) drop onto an ungreased cookie sheet allowing a few inches of space all around the cookie portions for the spread. Bake in the oven about 10 minutes or until set and lightly browned. Cool.

· To prepare ice cream, mix in the reduced Irish cream liqueur into the softened ice cream, stir well. Re-freeze ice cream if it is getting too soft or present by placing a generous scoop ice cream between two oatmeal cookies and enjoy!

Makes 8 Sandwiches

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