cookies and ice cream, what more could you ask for?
3/4 cup all-purpose flour
1 tsp ground cinnamon
1 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar or packed dark brown sugar
1/2 cup butter or margarine, at room temperature
1/4 cup honey
1 Tbsp pure vanilla extract
1 large egg or 1 flax egg (1 Tbsp flax meal, 2.5 Tbsp water)
1 3/4 cups rolled oats (We used large flake oats)
2/3 cup raisins
500-1000 ml ice cream (We used one 500 ml container of ice cream, plus a scoop or two of a second 500 ml container)
Arrange an oven rack in the centre of the oven.
Preheat oven to 375° F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, cinnamon, salt, and baking soda until combined.
In a large bowl, beat the coconut/brown sugar and butter/margarine with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
Add the honey, vanilla, and egg, and beat on high until creamy, about 3 minutes more.
Add the flour mixture and mix on low until combined.
Add the oats and beat on low until combined.
Fold in the raisins.
On the prepared baking sheet, arrange twelve scoops (1 1/2 tablespoon portions) of cookie dough, leaving about 2 inches between each.
Bake the cookies until they have spread and are a deep golden brown, 9 to 11 minutes.
Cool on the sheet for 10 minutes, then transfer to a rack to cool completely.
Let the baking sheet cool slightly, then continue with the remaining cookie dough. (We used a second baking sheet lined with parchment paper, so we could scoop the second set of cookie dough while the first set baked.)
For us, the recipe made 29 cookies, and 14 ice cream sandwiches.
When ready to assemble, scoop 1/3 cup of ice cream and sandwich between 2 cookies. Repeat with the remaining ice cream and cookies.
Transfer the sandwiches to a parchment paper lined freezer-safe container.
Place in the freezer for at least 8 hours before serving.