it's its are ultimately ice cream sandwiches. Ice cream sandwiched between oatmeal cookies and then dipped in chocolate. Sounds good, right??? They come in a few combinations, but our favorite combo is with the mint ice cream.
It's summer and it's hot and sunny and it's time for it's its!!!!
Crispy Oatmeal Cookies
kindly taken from the blog Macheesmo via Cook's Illustrated and adapted to my taste buds and preferences
14 tablespoons (1 3/4 sticks) unsalted butter, @ room temperature
1 cup sugar
1/4 cup brown sugar
zest of an orange (optional) ***I did not add this to my cookies***
1 large egg @ room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
***I added 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon cardamom and a pinch of cloves***
2 1/2 cups whole rolled oats
***I also added 1/2 cup of sliced almonds for some added crunch***
Preheat your oven to 350˚.
In a medium size bowl, whisk together flour, baking powder, baking soda, salt and other spices if using. In another large bowl, cream butter and both sugars until light and fluffy with a wooden spoon or hand held mixer. Add the egg and mix until combined. Add vanilla extract. Slowly incorporate your flour mixture. Gently fold/stir in your oats. You can add your sliced almonds here if you also wanted the added crunch in your cookie.
On parchment paper lined baking sheets, scoop or drop 2 tablespoons of dough onto the pans. I used a 1 1/2 inch in diameter cookie scoop. Place no more than eight on a cookie sheet, these will spread generously. With damp fingers, press down mounds of dough, 1/2 inch thick. Bake for 14 - 16 minutes, rotating cookie sheets halfway through baking.
Cool completely on cookie sheets. Do not transfer hot cookies to wire racks!!!
The original recipe said it made 24 cookies. These cookies must have been Cookie Monster size because I got 36, 4 inch round cookies.....
Turning them into it's its.....
You'll need oatmeal cookies, your favorite ice cream flavor and melted chocolate. I cheated a little bit and bought the stuff that freezes right away, by Hershey's SHELL. You can easily melt your own chocolate, but why bother when using this is so easy!! In my experiences in making ice cream sandwiches, your cookies (if fragile like these) will break easily when you're trying to mash them together. I scoop big scoops of ice cream on a small parchment lined sheet, press them down to my desired thickness and then place them back into the freezer to set up. I then top off one of the cookies with the frozen disk of ice cream and drizzle the shell topping all over!!! Place the other cookie on top, freeze for a few minutes and that's it!!!
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