Coconut Oatmeal Ice Cream Cookie Sandwiches

This recipe is courtesy of Bob's Red Mill, and it makes a nice firm delicious cookie to go with your vanilla or other ice cream. Serving size is estimted.

• Ready In: 34 mins
• Serves: 15-16
• Yields: 15-16 sandwiches

Ingredients

• 1  cup unsalted butter, room temperature
• 3  cups old fashioned oats
• 1 1⁄2 cups  unbleached all-purpose white flour, spooned and leveled
• 3⁄4 cup coconut flakes
• 1  teaspoon sea salt
• 1  teaspoon baking soda
• 1  cup brown sugar
• 1⁄2 cup granulated sugar
• 1 1⁄2 teaspoons  coconut extract
• 2  eggs, room temperature
• 1  cup white chocolate chips
• 3⁄4 cup  chopped  macadamia nuts
• 1  quart  softened vanilla ice cream

• Decoration

•  chopped toasted  macadamia nuts, to taste
•  toasted coconut, to taste
•  candy sprinkles, to taste

Directions

1. Brown the butter. Place butter in small saucepan. Place on stove set to medium heat. Swirl pan occasionally to make sure butter is cooking evenly.
2. As the butter melts, it will begin to foam, and then subside. Watch for browned specks forming at the bottom of the pan. The color will progress to a nice toasty brown and you will set a nutty aroma. Remove pan from heat and let butter cool to room temperature.
3. Preheat oven to 350. Line 3 baking pans 13x8 inch with parchment paper and set aside.
4. In a medium mixing bowl, add oats, flour, coconut, baking soda, and salt. Stir to combine and set aside.
5. Once butter has come to room temperature, pour it into the bowl of a stand mixer fitted with the paddle attachment.
6. Add sugars. Turn to medium high speed and mix until smooth and sugar granules have dissolved, about 3 minutes.
7. Turn mixer to low and slowly stream in the flour mixture. Mix until just combined. Remove bowl from stand mixer and fold in crushed macadamia nuts and white chocolate chips.
8. Scoop cookie dough into 2 tablespoon sized balls. Place on prepared baking sheets, spacing the cookies 2 inches apart (about 10 per pan). Use your palm to gently press cookies to flatten and shape them a bit.
9. Bake cookies for 14 to 16 minutes, or until the edges have slightly browned, rotating the pans halfway through the baking process. Let cookies cool on the pans for 2 to 3 minutes then transfer to a baking rack. Let cool completely before assembling the sandwiches.
10. Once the cookies have cooled, pair together cookies that are similar in size.
11. Use an ice cream scoop or large spoon to fill one cookie with softened ice cream (at least 1 inch thick). Place the other cookie on top of the ice cream. Set sandwich on a baking pan lined with wax paper and immediately place into the freezer to prevent melting. Let sandwiches set for a minimum of 1 hour before serving.