From Dish Danielle:
As the resident Whisk & Ladle sweet tooth, it’s up to me to head up our “Dessert R&D” department. This past weekend, I got to work tweaking the best darn chewy oatmeal cookie recipe I’ve come across. Tough job, this self-appointed position…ahem.
I’ve long been a fan of oatmeal cookies in the fall. Something about the leaves changing colors makes me yearn for that caramel-y brown sugar flavor and the dried fruit and nut varieties. I’ve made this cookie recipe at least 6 times since the school year began (this is no exaggeration), and they’re simply the BEST. Since Mom’s in town for a visit we decided to get to work on some mother/daughter bonding/baking time, and she was on the same page with an oatmeal cookie craving (the apple doesn’t fall far…?). Since I had some leftover pumpkin ice cream from last weeks’ R&D fieldwork, I thought there was no better fall ice cream sandwich rendition. And no — it’s never, ever too cold for ice cream sandwiches.
For the cookies: (recipe adapted from The King Arthur Flour Cookie Companion)
½ c butter, softened to room temp
½ c shortening
½ c sugar
1 c brown sugar
2 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 tsp ginger
1 tsp salt
1 tsp baking soda
1 large egg
6 tbsp agave nectar
2 tbsp whole milk
3 c oats
1½ c flour
1 c assorted dried fruit (I used a mix of blueberries, cranberries & golden raisins)
1 c salted pecans
Preheat oven to 375. In large bowl, cream butter, shortening, sugars, vanilla, spices, salt, and baking soda together. Beat in egg, then beat in agave and milk, scraping bowl as needed. Stir in oats, flour, raisins, nuts.
Grease a few baking sheets. Drop dough by tablespoonful to yield about 50 killer cookies. Bake for about 11 minutes or until a light golden brown.
If so inclined, make pumpkin ice cream for ice cream sandwiches:
Bring 2c milk & 2c cream to low boil in med. saucepan (don’t allow it to get so hot that it’s rolling; just shy of that). In small bowl, whisk together 5 egg yolks, 1-1½c of sugar, 1 tsp vanilla extract and 1½-2c pureed pumpkin. Temper yolks by filling a liquid measuring cup with 1c of hot milk/cream and pour in slow/steady stream into yolk mixture WHILE whisking briskly. Once incorporated, pour tempered yolks into the saucepan while stirring with wooden spoon. Continue to stir until custard thickens. It will become noticeably thicker and will coat the back of wooden spoon. Remove from heat and chill in an ice bath (a large bowl of ice & water with a smaller bowl sitting inside) pour hot custard through a strainer into smaller bowl and stir to reduce temp. Chill in fridge for 3hrs or overnight, then run in ice cream maker for 20-25mins.
Once your ice cream is done you can easily throw together a platter of autumnal ice cream sandwiches! Make ahead of time and freeze in an airtight container before serving.
Trick out your treats, and have a happy Halloween!