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Amaretto Chocolate Chip Cookie Sandwiches

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Ingredients

  • 1/2 cup old-fashioned oats
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 1 cup granulated sugar
  • 2 cup large eggs, room temperature
  • 3/4 teaspoon pure almond extract
  • 1 teaspoon (12-ounce) bag semisweet chocolate chips
  • 1 cup whole almonds, toasted and chopped
  • 3 pint vanilla ice cream, softened slightly
  • 1/3 cup amaretto liqueur
  • Preparation

    Baking Directions:

    Line heavy large baking sheets with parchment paper and set aside.

    Preheat the oven to 325 degrees F.

    Finely chop the oats in a food processor.

    Mix in the flour, baking powder, baking soda, and salt.

    Set aside.

    Using an electric mixer, beat the butter and sugars in a large bowl until fluffy.

    Scrape down sides of mixing bowl.

    Beat in the eggs and almond extract.

    Add the flour mixture in 3 parts and stir just until blended.

    Stir in the chocolate chips and chopped almonds.

    For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough).

    Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes.

    Cool the cookies on the baking sheets for 5 minutes.

    Transfer to a cooling rack and cool completely.

    The cookies can be prepared 1 day ahead.

    Store airtight at room temperature.

    To make the ice cream sandwiches: Place the ice cream in a large bowl.

    Mix in the amaretto.

    Cover the ice cream mixture and freeze until firm, at least 3 hours.

    Arrange 12 cookies, flat side up, on a baking sheet.

    Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere.

    Cover and freeze the sandwiches until they are firm, at least 3 hours.

    Sandwiches can be made up to 4 days ahead.

    Wrap each sandwich with plastic wrap and keep frozen.