While bigger is rarely better when it comes to food, I think that in this instance, it actually is. The ratio of cookie to ice cream seems to be better balanced then the small cookie sandwiches, the cookies are thick and chewy with just a bit of crisp, and you get to choose your own ice cream flavor for the filling...all big improvements over the store bought conventional ice cream cookie sandwiches.
I'm using a slightly modified Toll House chocolate chip cookie recipe that's been optimized for structural reinforcement for the giant top and bottom cookies, and mint chocolate chip ice cream for the filling. Use whatever type of ice cream you like of course and make this cake a hit at your next party!
Step 1: Ingredients
In order to have enough cookie dough to make two of these behemoths, you've got to multiple the normal recipe by 1.5.
- 2 1/4 cups all-purpose flour
- 1 cup quick cook oats
- 1.5 teaspoon baking soda
- 1.5 teaspoon salt
- 1.5 cup (3 sticks) butter, softened
- 1 1/8 cup granulated sugar
- 1 1/8 cup packed brown sugar
- 1.5 teaspoon vanilla extract
- 3 large eggs
- 3 cups semi sweet chocolate chips