Baking hasn't been at the front of my kitchen dreams lately, simply because it's been too hot to think about turning the oven on. But then I remembered ice cream sandwiches, and I realized—
1. Why had I forgotten about ice cream sandwiches?!
2. Now there's a good reason to turn the oven on. I need cookies because I need ice cream sandwichesFor these I made a dozen trail mix cookies (recipe follows) and filled them with chocolate ice cream and tripple berry frozen yogurt. But you can use any ice cream flavor you like or have on handWe teamed up with Nature Box, who will send you monthly healthy goodies (they don’t stay healthy for long in my kitchen), to create the trail mix cookies. We used their Cherry Crumble Granola and Tart & Tangy Fruit Medley in the cookie batterTrail Mix Cookies, make one dozen.
1/2 cup (1 stick) softened butter
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup soft NatureBox Cherry Crumble Granola (about 4 ounces)
1/2 cup NatureBox Tart & Tangy Dried Fruit Medley (about 2 ounces)
In a large bowl cream together the butter and sugars. Stir in the egg and vanilla extract until just combined.
In another bowl stir together the flour, baking soda, salt, granola and dried fruit. Stir the flour mixture into the butter mixture until a soft dough forms. Employ all your will power not to eat the doughLine a baking sheet with parchment paper and drop on spoonfuls of dough. Bake at 350°F for 12-14 minutes. You want the edges of the cookies to just begin to brown, while the centers stay soft.
Allow the cookies to cool before immediately wolfing them down. Or add a scoop of ice cream between two cookies. If you have any left.
I hope you enjoy these whether you eat them as plain cookies or as ice cream sandwiches. And if you want to swap out the dried fruit for chocolate chips