![Buttercrunch Oatmeal Cookie Ice Cream Sandwiches](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/01/Buttercrunch-Oatmeal-Cookie-Ice-Cream-Sandwiches.jpg?resize=1140%2C720)
Buttercrunch Oatmeal Cookie Ice Cream Sandwiches
![Buttercrunch Oatmeal Cookie Ice Cream Sandwiches from Lemony Thyme](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/01/Buttercrunch-Oatmeal-Cookie-Ice-Cream-Sandwiches-from-Lemony-Thyme.jpg?resize=960%2C812)
When National Oatmeal Month collides with National Buttercrunch Day…the world is a better place. This is my last full day visiting with my family in CT. During coffee & pj time this morning, my sister Sarah and my niece Maya and I came to a unanimous decision. Buttercrunch Ice Cream sandwiched between Oatmeal Butterscotch Cookies could quite possibly be phenomenal.
![Buttercrunch Oatmeal Cookie Ice Cream Sandwiches](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/01/Buttercrunch-Oatmeal-Cookie-Ice-Cream-Sandwiches1.jpg?resize=960%2C720)
Flash forward, cookies are out of the oven….they are phenomenal.
We tweaked our recipe and came up with the perfect combination of oatmeal and butterscotch and added a pinch of nutmeg for the right nuance of flavors. These Buttercrunch Oatmeal Cookie Ice Cream Sandwiches made quite a tasty afternoon snack!!
![Buttercrunch Oatmeal Cookie Ice Cream Sandwiches](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/01/Buttercrunch-Oatmeal-Cookie-Ice-Cream-Sandwiches.jpg?resize=960%2C607)
![Buttercrunch Oatmeal Cookie Ice Cream Sandwiches](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/01/Buttercrunch-Oatmeal-Cookie-Ice-Cream-Sandwiches.jpg?fit=250%2C158)
Buttercrunch Oatmeal Cookie Ice Cream Sandwiches
Ingredients
- 1/2 cup butter room temperature
- 2/3 cup brown sugar
- 1 egg
- 1/2 tsp. vanilla
- 3/4 cup all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. nutmeg
- 1 cup old fashioned oats
- 3/4 cup butterscotch chips
- 1 Pt. Buttercrunch Ice Cream
Instructions
- In a medium bowl, cream butter and sugar, then add in egg and vanilla and blend until smooth.
- In a separate bowl combine flour, baking soda, salt, and nutmeg. Add the flour mixture to the butter/sugar until blended then gradually work in the oatmeal and chips.
- Roll dough into 4 equal size logs and chill for 10 minutes.
- Line a small baking pan with parchment paper. Using a small ice cream scoop, make 12 ice creams balls and return to freezer.
- Preheat oven to 350 degrees.
- Slice chilled dough into 1 inch thick pieces, flatten slightly and baked on parchment lined baking sheet 9-11 minutes.
- Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Make ice cream sandwiches by placing a frozen ice cream ball in between two cookies. Makes 12 sandwiches.
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