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An Oatmeal Chocolate Chip Cookie Ice Cream Sandwich is high on the list of ‘perfect summertime treats.’ Sharing this recipe for this summertime favorite.’

One of my fondest memories of my high school days in Virginia Beach was when we would leave from a day at the beach and swing by the local 7-11 and pick up a Big Wheel ice cream cookie sandwich. In case you didn’t have a 7-11 where you grew up, Big Wheels were head and shoulders above your standard ice cream Chocolate Chip Cookie Sandwich with a cookie that you would swear was just baked that morning and ice cream that was not your typical ‘convenience store’ ice cream.

Fast forward a few years, a marriage, a move to Nashville, TN (where, shockingly, there were no 7-11s) and the birth of our two children. The whole ‘absence makes your heart grow fonder’ thing probably played a part in my vocal and heartfelt pining for a Big Wheel and the vivid and mouth-watering image I built up in my children’s minds about the Big Wheel.

I reinforced that the Big Wheel was the holy grail of ice cream sandwiches on one of our road trips back to Virginia Beach to visit my parents and promised my kids a pilgrimage to 7-11 so that they would finally know of what I spoke.

But…for reasons that I still find inexplicable, 7-11 stopped selling Big Wheels! Needless to say, my children were disappointed, but I was (and still am) heartbroken.

We really want our children to experience the joys of our childhood. To that end, we’ve taken them back to Terry’s old neighborhood in Columbus, to football games at both of our alma maters and to my school and favorite restaurants from my youth in Hawaii. All that is fine and well, yet I will never be able to share the bliss of a 7-11 Big Wheel with my children.?

It is in trying to fill that hole in my heart that I endeavored to re-create the Big Wheel at home…and came pretty darn close with this Oatmeal Chocolate Chip Cookie Ice Cream Sandwich recipe.

And in case you are wondering, yes…I do seem to have an ‘ice cream’ thing going on this summer…but don’t worry, I think I’m about done with it now. In case you missed all the other ice cream-y treats we’ve been enjoying, check out these Iced Mocha Latte Popsicles and these berry-filled Red, White and Blue Popsicles.

But truthfully, you do have to admit…ice cream…summer…I mean, can’t blame a girl, can you?

If you want an ice cream cookie sandwich with cookies that are soft and pose zero resistance to your teeth, then the secret is to make them and immediately eat them…bypassing the freezer. Freezing will make the cookies harder (thinking that the ones at 7-11 probably had some chemical to prevent fully freezing…but that was before my label reading days).

But I wanted to be able to freeze my ice cream cookie sandwiches, so I did a little research on making the cookies as soft as possible even when frozen.

There are a couple of tips to make a chewy Chocolate Chip Cookie Sandwich that will still give a little even when frozen.

Use a cookie dough that is at least 50/50 white and brown sugar or even more weighted to brown sugar; brown sugar preventing the ‘crispness’ you often get with white sugar.

Use shortening instead of butter in your dough as the shortening will prevent your cookies from freezing more than butter will. I am mentally unable to use shortening in my baking (just one of those things that makes me all ‘ugh’), but if you don’t share the same thinking, then this is a good tip.

Underbaking your cookies by about 1-2 minutes will also keep them from getting rock hard.

Bliss = an Ice Cream Cookie Sandwich made from a chewy Oatmeal Chocolate Chip Cookies holding perfectly vanilla-y ice cream studded with chocolate chips.

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Oatmeal Chocolate Chip Ice Cream Cookie Sandwich Yield: 12 ice cream cookie sandwiches Prep Time: 30 minutes Cook Time: 30 minutes Assembly Time: 30 minutes Total Time: 1 hour 30 minutes An Oatmeal Chocolate Chip Ice Cream Cookie Sandwich is high on the list of 'perfect summertime treats' with vanilla ice cream nestled between chewy cookies. Print Ingredients 48 ounce container of Vanilla Ice Cream, or your favorite flavor

24 Oatmeal Chocolate Chip Cookies

1 bag mini chocolate chips Oatmeal Chocolate Chip Cookies 2 sticks unsalted butter, room temperature

1 cup white sugar

1 cup light brown sugar

2 tsp vanilla

2 eggs, room temperature

1.5 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

3 cups oats

12 ounces mini chocolate chips Instructions For the Chocolate Chip Cookies Preheat oven to 350' Line baking sheets with parchment paper or Silpat mat Cream butter and both sugars on high for 3 minutes until light and fluffy Add in vanilla and eggs and mix until just combined Mix flour, baking soda and salt in a separate bowl and then add to the butter mixture until just combined. Add chocolate chips and oats and mix until just combined For this recipe, I used a large cookie scoop so that my cookies were of the same shape and size. Space your dough scoops about 2-3 inches apart on your mat Bake for 13-14 minutes until just browning on the edges but still soft in the center. Let cool on wire rack To Assemble the Ice Cream Cookie Sandwiches My cookies were about 3-3.5 inches in diameter and I wanted my ice cream rounds to be about that size. As Kismet would have it...a typical tin can is about 3" in diameter. So I washed out a used tin can, removed both top and bottom, packed vanilla ice cream in, place the can in a ziplock bag and put it back in the freezer for about 2 hours or until frozen solid. Once the ice cream was frozen, I was able to cut it into 6 slices. Then I refroze another 'can' of ice cream and cut it. If you want to do it all at once, then use 2 empty cans. You may need to pop your sliced ice cream rounds back in the freezer if they start to melt. It was then just a matter of making the sandwiches and rolling them in the mini chocolate chips. They are practically perfect in every way when eaten now...but if you do need to freeze them, they can sit at room temperature for 5 minutes without melting and then the cookie is just that much softer. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Silicone Baking Mats - Non Stick Sheet Mat - Large BPA Free Professional Grade Liner Sheets - Perfect Bakeware for Making Cookies, Macarons, Bread and Pastry 2.5 Sheets

Cookie Scoop Set,JSDOIN Ice Cream Scoop Set, 3 PCS 18/8 Stainless Steel Ice Cream Scoop Trigger Include Large-Medium-Small Size, Melon Scoop (cookie scoop)

KitchenAid KSM150PSCU Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Contour Silver

Nestle Toll House, Semi-Sweet Chocolate Chip Mini Morsels, 10 oz Nutrition Information: Yield: 12 Serving Size: 1

Amount Per Serving: Calories: 1087 Total Fat: 55g Saturated Fat: 32g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 155mg Sodium: 484mg Carbohydrates: 144g Fiber: 7g Sugar: 99g Protein: 14g Did you make this recipe? Tag @nourishandnestle on Instagram and hashtag it #nourishandnestle

Freezing the ice cream in a clean can and then slicing the ‘tube’ of ice cream was an easy way to get uniform, round slices of ice cream that were the perfect size for my cookies. I used the large OXO cookie scoop for my 3-3.5″ cookies.

So, while I’ve never quite forgiven 7-11 for discontinuing their Big Wheel Chocolate Chip Cookie Sandwich (in researching the demise of this tasty treat I discovered that I am not alone), I do feel that I finally have an ice cream cookie sandwich substitute that I can make at home so that I can finally have the enjoyment of watching my kiddos bite into these simple but soul-nourishing treats.

If you too feel the loss of the 7-11 Big Wheel, I hope that this Oatmeal Chocolate Chip Cookie Ice Cream Sandwich recipe provides some consolation. Bookmark or pin it for your future reference.