Recipe excerpt from:
Stacked: The Art of the Perfect Sandwich
by Owen Han

Oatmeal cookies, vanilla ice cream, chocolate coating… what is not to love about these frozen sandwiches? If you can only eat one, you are a stronger person than I am. This makes 15 “servings,” so unless you are feeding a party, you will have plenty. Who cares? You will be very happy when you come across one of these hidden away in your freezer.

Makes 15 sandwich cookies

Cookies

• 1⅓ cups / 185 g all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1½ cups / 330 g packed light brown sugar
• ¾ cup / 145 g shortening
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ½ cup / 120 ml whole milk
• 2 cups / 180 g old-fashioned (rolled)
• oats
• About 1½ quarts / 1.4 L vanilla ice cream, slightly softened

Chocolate Dip

• ¼ cup / 60 ml coconut oil
• 1 cup / 170 g semisweet chocolate chips

1. Position a rack in the center and top third of the oven and preheat to 375°F/190°C. Line 2 half-sheet pans with parchment paper.
2. Make the cookies: Whisk the flour, cinnamon, baking soda, and salt together in a large bowl. Using an electric mixer, beat the brown sugar and shortening until light in color and texture, about 3 minutes. Beat in the egg and vanilla. Using a wooden spoon, mix in the flour mixture, followed by the milk, and then the oats.
3. Using about 1 tablespoon for each, shape the dough into 30 equal balls. Arrange the balls about 2 inches/5 cm apart on the lined pans, allowing 15 cookies per pan, keeping in mind that the cookies will spread during baking. Bake, switching the positions of the pans from top to bottom and front to back halfway through baking, until the edges feel set and crisp, 10 to 12 minutes. Let cool on the pan for 5 minutes. Transfer to a wire cooling rack and let cool completely.
4. To avoid melting the ice cream, you must work quickly for this next step. Enlist a helper or freeze the filled sandwiches as you work. For each sandwich, place a scoop (about ¼ cup/60 ml) of ice cream onto the flat side of a cookie. Add another cookie and sandwich them together, pressing so the ice cream reaches the edges of the sandwich. Cover loosely with plastic wrap and freeze for at least 1 hour. The cookies must be very cold for the next step.
5. Dip the cookies: Melt the coconut oil in a small saucepan over medium heat. Remove from the heat. Add the chocolate chips and let stand for 2 to 3 minutes. Stir well (do not whisk, as it makes bubbles) until the chips are melted and the mixture is smooth. Let cool until tepid and slightly thickened but still liquid, about 15 minutes.
6. Line a baking sheet with parchment or waxed paper. Tilt the saucepan so the chocolate pools on one side. Working quickly, one at a time, dip half of a frozen sandwich into the chocolate and transfer to the prepared baking sheet. Freeze until the chocolate is set, about 30 minutes. Individually rewrap each sandwich cookie in plastic wrap and freeze until serving. (The cookies can be frozen for up to 2 months.)

Excerpted from Stacked by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright ©2024, Owen Han.