Oatmeal Cookies

Preheat oven to 400 degrees, adjust oven rack to the center position. Line two large sheet trays with parchment.

Process the oats and raisins in the food processor until finely ground, about 1 minute. Set aside.

Whisk the flour, salt and baking soda together in a medium bowl and set aside.

In a separate large bowl, whisk together the brown sugar, granulated sugar, oil, melted butter, molasses, and cinnamon until smooth.

Whisk in the egg and yolk, and the vanilla. Mix until smooth. Add the flour mixture and switch to a silicone spatula or wooden spoon to mix until smooth and no dry bits of flour remain.

Once smooth, add the ground oats and raisin mixture to the batter and mix until the dough is uniformly mixed and no dry bits of oats remain. The dough will be pretty stiff.

Use a 1.5 tablespoon cookie scoop to portion cookies onto the sheet trays. We should get 24, 1.5 tablespoon portions.

Once portioned, use your hands to roll each cookie into a smooth uniform ball. Now we will flatten the cookies to 1/2-inch thickness.

Bake the cookies one sheet tray at a time on the center rack until tops begin to crack, 5 to 7 minutes. The cookies will look underbaked but they will continue baking for five minutes as they rest. This is important for maintaining a chewy, tender oatmeal cookie.

Repeat with the second sheet tray. Let both batches of cookies cool completely before making the ice cream sandwiches.

Assembling the IT'S IT®

Set up an assembly station with a large sheet tray as the work surface.

Place the cooled cookies on a wire rack set over the top half of the sheet tray. The bottom portion of the sheet tray will be for cutting the ice cream. Then set a smaller sheet tray to the left side to assemble the sandwiches. Grab a freezer safe container to save the ice cream scraps.

Choose a round biscuit or cookie cutter that most closely fits the size of the cookies.

Use a marking pen to mark 5 lines, starting 1/2 to 3/4-inch from the top, spaced about 1/2 to 3/4-inch apart on the side of the ice cream container to use as guides. This will give us 6 round slabs of ice cream, one for each sandwich.

Slicing one slab at a time, use a serrated knife to saw through the package and ice cream. Then use the cookie cutter to cut a disc of ice cream out of the center of the slab. Place one cookie, bottom side up on the smaller sheet tray to the left.

Position the ice cream disc on the upturned cookie and gently press the ice cream out of the cutter onto the cookie. Top with a second cookie and gently press together.

Repeat with remaining cookies and ice cream. Gather the ice cream scraps as you go and collect them in the freezer safe container to save for another time.

Once you have made six sandwiches cover them and place them in the freezer.

Freeze the sandwiches for at least 1 hour, or overnight before dipping in chocolate.

Dipping the Ica Cream Sandwiches

Place 2 cups of semi sweet chocolate chips and 1/4 cup refined coconut oil in a microwave safe bowl. Microwave in 30 second increments, stirring between each increment until chocolate chips are melted and smooth. About 1 to 1.5 minutes total. Stir to fully emulsify the oil into the chocolate and let the mixture cool to room temperature.

Set a wire rack inside a rimmed sheet tray to catch the dipped sandwiches.

Take one sandwich at a time and dip it into the chocolate to cover half or 3/4 of the sandwich.

Let the excess chocolate drip back into the bowl and then place the dipped sandwich on the wire rack to set. Repeat with the remaining sandwiches.

Put the dipped sandwiches (just as they are on the wire rack in the sheet tray) in the freezer for about 20 minutes to let the chocolate fully set and harden.

Wrap leftover, dipped sandwiches individually in plastic wrap and keep in the freezer for at least a couple weeks. Any leftover un-sandwiched cookies will keep very well uncovered, at room temperature for 3-4 days.