These cookies have a secret — it’s freeze-dried fruit! The concentrated flavors of the freeze-dried fruit add a tangy zing to the cookie, creating layers of summery goodness.
Yield: 12 large ice cream sandwiches
- 1 cup butter, softened
- 1 cup packed dark brown sugar
- ½ cup unbleached white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt or 1 teaspoon kosher salt
- 3 cups quick-cooking oats
- 1 cup chopped walnuts (optional)
- 3 cups freeze-dried berries such as raspberries or strawberries
- ½ gallon premium vanilla ice cream (store-bought or make your own!)
Preheat oven to 325°. Line a cookie sheet with parchment paper. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs 1 at a time until just incorporated, then add vanilla. Combine the flour, baking soda and salt. Stir by hand into the creamed mixture until just blended. Mix in the oats and walnuts (if using), by hand with a large spoon. Gently fold in 1. cups of the freeze-dried berries.
Using a small cookie scoop or tablespoon, roll 2 scoops of cookie dough into 24 balls and place on the parchment-lined cookie sheet. Bake for 12–15 minutes or until the edges are crisp.
Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, soften the ice cream on counter for 10 minutes then place the ice cream in a bowl and mix with an electric mixture just until it is just soft. Gently fold in the remaining 1. cups of freeze-dried berries. When the cookies are completely cool, scoop a generous amount of ice cream onto one cookie and top with another, pressing down gently. Serve immediately.
* To make ahead: Place assembled sandwiches on a cookie sheet, cover with plastic and freeze. Take cookies out of freezer 10 minutes before serving. Leftover sandwiches may also be wrapped in plastic or parchment and frozen for up to 2 weeks.