Sandwiches as a Finale

Sandwiches make a satisfying main course that can be eaten at home or on the go. Sandwiches are also a fabulous ending when they feature delicious cookies and ice cream. Like many of our recipes you can make these frozen treats ahead and have enough for several desserts throughout the week.

Toffee-Oatmeal Cookie Ice Cream Sandwiches (adapted from Bon Appetit, 8/94)

Makes 12 sandwiches

Cookies
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup chopped English toffee candy bars (such as Heath or Skor, about two 1.4 ounce bars

2 pints vanilla frozen yogurt or ice cream
1 1/2 cups Heath brickle bits

Position racks in middle and top thirds of oven; preheat to 350 degrees. Line 2 heavy large baking sheets with parchment paper or silicone liner. Sift flour, baking soda, salt and cinnamon into medium bowl. Using electric mixer, beat butter, 1/2 cup sugar and brown sugar in large bowl until smooth. Mix in egg and vanilla. Add flour mixture, oats and chopped toffee candy and mix until well blended.

Rolling about 1 1/2 tablespoons of dough between palms for each cookie, form half of dough into 12 rounds. Place 6 rounds on each prepared baking sheet, spacing evenly. Flatten each round to 2 3/4 inch diameter. Bake until cookies are golden, about 14 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks and cool completely. Repeat forming and baking rounds with remaining dough. (Can be stored in airtight container up to 4 days or frozen up to 3 months.)

Spread scant 1/3 cup softened frozen yogurt or ice cream evenly over bottom of 1 cookie. Top with another cookie, bottom side down, forming sandwich. Roll edges in Heath brickle bits. Wrap cookie sandwich in plastic; freeze until firm. Repeat with remaining cookies and frozen yogurt/ice cream. (Can be prepared 4 days ahead. Keep rrozen.) Let sandwiches stand at room temperature 5 minutes before serving.