Be sure to use quick or instant oats for the cookies. These types of oats are thinner and have been slightly precooked for your convenience.
SERVES 12
INGREDIENTS
- ½ cup raisins
- 1 cup apple cider
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1½ teaspoons cinnamon
- 3 cups quick oats
- 3 cups Rum Raisin Ice Cream or your favorite flavor, softened
PREPARATION
- Soak raisins in apple cider overnight. Drain and set aside.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time, incorporating fully before adding the next. Mix in vanilla and almond extracts.
- In a separate bowl, combine flour, salt, baking soda, nutmeg, cinnamon, and oats. Add to butter mixture and mix slowly just until fully incorporated. Mix in raisins. Refrigerate for at least 1 hour.
- Preheat the oven to 375°F. Roll dough into walnut-sized balls and place on a parchment-lined cookie sheet. Flatten each ball with a fork, making a criss-cross pattern. Bake for 8–10 minutes. Allow to cool, then freeze to firm up.
- When frozen, place about ¼ cup of ice cream on the bottom of one cookie, then press the bottom of another cookie into the ice cream. Repeat until all of your sandwiches have been made. Wrap in plastic wrap and store in the freezer.
