Is there any better treat perfect for a summer picnic or backyard barbeque than homemade ice cream sandwiches? They are a big hit and simple to make. You can make several ahead and freeze them for anytime you want a special, tasty treat.
Instead of the traditional chocolate chip cookies with vanilla, be adventurous and try peanut butter cookies with strawberry banana frozen yogurt. Or Mint ice cream sandwiched between chocolate wafers or chocolate chunk cookies. I don’t think there is a bad combination when it comes to ice cream or frozen yogurt and cookies.
Two hints: 1. Make sure the cookies will hold up well when frozen. And, 2. soften the ice cream or frozen yogurt a bit before placing a scoop on one cookie and pressing a second one to close it. 3. You can roll the sandwich in crushed nuts, coconut, mini chocolate chips or toffee bits and then place on a cookie sheet in the freezer until firm.
For more ice cream sandwich ideas visit: http://www.familycircle.com/icecreamsnadwiches
National Chocolate Chip Day is Wednesday May 15, 2013. What better way to celebrate this tiny bit of heaven than to have a cookie baking party. You can find some recipes at: http://www.familycircle.com/chocolatechipcookies or try this healthier version using oats and whole wheat pastry flour as well as canola oil to replace some of the butter. You will NOT sacrifice taste. While you’re at it, bake some extra and help end Childhood Hunger.
http://www.greatamericanbakesale.org inspires millions of bakers to donate the money from sold baked goods to help fight childhood hunger by contributing to SHARE OUR STRENGTH’S NO KID HUNGRY campaign fund.
Oatmeal Chocolate Chip Cookies
1 C white flour 3/4 C whole wheat pastry flour 1/2 C rolled oats 1 tsp baking soda
1 stick softened butter 1/2 C canola oil 1/2 C granulated sugar 1/2 C brown sugar
1 tsp vanilla 2 lg eggs 2 C chocolate morsels 1 C chopped walnuts or other nut of choice
1. Heat oven to 375. Combine dry ingredients and set aside.
2. Beat butter, oil, sugars and vanilla in large until creamy. Add eggs and beat until blended.
3. Gradually add dry ingredients and nuts. Mix until combined. 
4. Drop by spoonfuls onto ungreased cookie sheets. Bake for 9-11 minutes, or until edges are lightly browned. Remove from pans to cool.
These cookies freeze well and can be jazzed up with sunflower seeds, dried cranberries or whatever other dried fruit you enjoy. Don’t be afraid to experiment.
Celebrate the chocolate chip! Happy eating.
