Who doesn’t love a good ice cream sandwich?! I remember being at Dodger stadium and having a “cool-coo” sandwich. It was an oatmeal cookie with vanilla ice cream. It was delicious! And it inspired me to think outside the box when creating ice cream sandwiches.

One of my most requested cookie is an Oatmeal Blueberry Cookie. So when I saw Blackberry ice cream in the freezer section, the beautiful color made me think of these cookies and how nice they would be as a sandwich with blackberry ice cream. I hope you enjoy them as much as I do. What flavor combination would you try for an ice cream sandwich?

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Oatmeal Blueberry Cookies

A great alternative to Oatmeal Raisin cookies with some health benefits.

Course: Endings

Cuisine: American

Servings: 40 cookies

Ingredients

• 1 cup unsalted butter, at toom temperature
• 1 cup light brown sugar, firmly packed
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. sea salt
• 3 cups uncooked rolled oats
• 1 1/3 cups dried blueberries

Instructions

• Preheat oven to 325°.

  Cream together butter and both sugars, until fluffy.

  Add in eggs, one at a time then vanilla.
• In a separate bowl, whisk together flour, baking soda, cinnamon and salt.

  Gradually add flour mixture to butter mixture. Do not overwork.

  Fold in oats then blueberries.
• I use a small ice cream scoop, but you can use a teaspoon to drop cookies onto ungreased baking sheet. Do not flatten here.
• Bake for 15 - 19 minutes. Cookies should be golden brown on bottom.

  As soon as cookies come out of oven, give them a tap to flatten, if needed.

  Cool 5 minutes on pan then transfer to rack and cool completely.
• Cookies will store well in an airtight jar for up to a week.

  Dough can also be scooped and frozen for future use.