Preparation Time: 60 minutes (cookies) + 20 minutes (ice cream sandwiches)
Cook Time: 17 minutes
Serving: 44 cookies or 22 ice cream sandwiches
Ingredients:
Cookies
• 250 mL (1 cup) Crisco® All Vegetable Shortening, melted and cooled
• 250 mL (1 cup) brown sugar, packed
• 125 mL (½ cup) granulated sugar
• 2 eggs
• 5 mL (1 tsp) vanilla
• 750 mL (3 cups) Robin Hood® or Old Mill® Oats
• 375 mL (1½ cups) Robin Hood Nutri™ Flour Blend
• 5 mL (1 tsp) baking soda
• 2 mL (½ tsp) cinnamon
• 2 mL (½ tsp) salt
• 250 g (1 pkg) Chocolate Chips
• 125 mL (½ cup) Toffee Bits
• 375 mL (1½ cups) Europe’s Best® frozen Cranberries, coarsely chopped
Ice Cream Sandwiches
• 4-5 L (5-6 cups) vanilla ice cream or any of your other favourite flavours
Preparation:
Cookies:
1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
2. Beat shortening and sugars until combined. Add eggs and vanilla. Add next 5 ingredients, mixing until incorporated. Beat in remaining 3 ingredients.
3. Drop dough by heaping tablespoons (15 mL) onto prepared baking sheets, about 2” (5 cm) apart.
4. Bake for 15-17 minutes until cookies are golden. Let cool on baking sheets 3-5 minutes. Transfer to wire rack until cool.
Ice Cream Sandwiches:
5. Take cookies, place a scoop (approximately ¼ cup/50 mL) of your favourite ice cream between the cookies and press gently.