Preheat oven to 350F. Line 3 baking sheets with parchment paper. In a large bowl, whisk the flour, both sugars, baking soda, cinnamon, and salt. Stir in the oats and raisins/dates. Add the oil, milk, and egg. Stir until combined.
Drop a heaping tablespoon of the batter on the baking sheet for each cookie. These are large cookies, so about 6 should fit on a sheet. Spread each spoonful of batter with your hands or a spoon into a circle, about 3 inches wide.
Bake the cookies for 10-12 minutes, rotating midway during baking, until edges start to become golden brown.
Let cookies completely cool before sandwiching with ice cream. Roll edges in decorative sprinkles if you like. Wrap sandwiches in plastic wrap and store in the freezer.
Originally Submitted
9/12/2011
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