oatmeal cookie

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Just so we’re clear, small talk is not my forte. I did not go through the effort of starting this blog so we could chat about the Yankees, the news, or the weather. But on days like today, it bears mentioning that it is hot. It is too. darn. hot. 

If you happen to be reading this blog from some idyllic land where the temp is currently a comfortably breezy 75 degrees and sunny, please, don’t tell me. Over here, in what is quite possibly America’s armpit, I have pools of sweat collecting behind my knees, in between my boobs, and in just about every other undesirably hot place on my body. Ignorance is bliss and I would rather pretend everyone resides in a town that scorches similar to the surface of the sun, ok?

This should be an example of my dedication to baking: even on Africa-hot days like today, my oven and stovetop still get a workout. Today, I’m testing out a bread pudding recipe, which, to be honest, sounds about as yummy as a bowl of ghost pepper chilies, or, I don’t know, a serving of liquid hot magma

What I really want on days like today (besides a margarita and a one way ticket to Antarctica) is ice cream. All the ice cream.

I think having to choose a favorite ice cream would be similar to having to pick a favorite child. There’s just so much to love in every flavor. Except for rum raisin. WHO ORDERS THAT?

One flavor that has always comes close to the top of my favorites list is Ben and Jerry’s Oatmeal Cookie Chunk. Do you guys remember that flavor? According to my research, it was a limited batch ice cream that B&J are no longer offering. It was creamy, sweet, and deliciously reminiscent of an oatmeal cookie (sans the raisins.)

Let’s have a moment of silence in remembrance. 

The good news? Today’s recipe is a show off. This oatmeal cookie chunk ice cream is really, really close to my memory of the original. Which means it’s really, really spectacular.

Oatmeal Cookie Chunk Ice Cream

Yes, it’s stuffed to the brim with oatmeal cookie pieces, and of course there’s a little cinnamon sugar swirled in there too, but what really makes this ice cream special is that the milk and cream are steeped in oatmeal. So even the ice cream base tastes like a cookie. WHAT?!?! Mind blown.

We start with a perfect ice cream base recipe, which, for me, is Jeni Britton Bauer’s recipe. (Sidenote: If you don’t have her book yet, just quit stalking it on Amazon and buy it already. The recipes work, are delicious, and are worth every second of stovetop time in this summer heat.) To Jeni’s vanilla ice cream base, we add in some oatmeal because we want every bite of this oatmeal cookie chunk ice cream to be reminiscent of  those flavors we all know and love. From there, we fold in some chewy oatmeal cookie chunks and a few drizzles of cinnamon sugar goodness. That’s all there is to it! 

Oatmeal Cookie Chunk Ice Cream

The only thing that would make this oatmeal cookie chunk ice cream experience more enjoyable on a day like today is if I could just go to the store and buy it from Mr. Ben and Mr. Jerry. I really don’t want to crank up my stovetop any more on a steamy afternoon  like today, but I will since the forefathers of oatmeal ice cream decided to call it quits on us. Is there a petition we can sign to bring it back??!!

I hope you’re somewhere on a beach with a cold drink in your hand, but if you’re like me, stuck at home with a bad case of boob sweat– make this oatmeal cookie chunk ice cream. You deserve it. 

(PS– Mom, I’m sorry for mentioning my boobs on the internet . Don’t be mad.)

Oatmeal Cookie Chunk Ice Cream

 

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Oatmeal Cookie Chunk Ice Cream

This oatmeal cookie chunk ice cream is an oatmeal flavored ice cream base filled with chunks of chewy oatmeal cookie and cinnamon sugar swirls.

  • Author: Kate Wood
  • Prep Time: 45
  • Total Time: 45 minutes

Ingredients

For the oatmeal cookie pieces

  • 11/2 cups all purpose flour
  • 2 cups of quick cooking oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 2 sticks unsalted butter
  • 11/2 cups packed light brown sugar
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 large eggs

For the cinnamon swirl filling

  • 1/3 cup corn syrup
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar

For the ice cream

  • 3/4 cup old fashioned oats
  • 22/3 cups whole milk
  • 5 teaspoons cornstarch
  • 2 ounces cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 11/2 cup heavy cream
  • 3/4 cup sugar
  • 1/4 cup light corn syrup

Instructions

To prepare the oatmeal cookie pieces

  1. Preheat the oven to 350 degrees.
  2. Stir together the flour, oats, baking soda, cinnamon, and salt until combined in a medium sized bowl.In a large bowl, cream the butter until smooth with an electric mixer. Add the sugar, beating until light and fluffy. Add the vanilla and eggs, beating well to combine thoroughly. Add the dry ingredients slowly and mix just until combined.
  3. Pat out the dough into the bottom of an 8″x8″ baking pan and bake in the preheated oven for 30 minutes or until the dough at the center of the pan looks nearly done. Allow to cool at room temperature or in a fridge. Dice 1/2 of the pan into 1/2″ squares just before using. The remaining pieces can be stored at room temperature for 3 days or in the freezer for up to 2 months.

To prepare the cinnamon swirl filling

  1. Combine the corn syrup, cinnamon, and sugar by stirring. Set aside until ready to use.

To prepare the ice cream

  1. Preheat the oven to 350 degrees. Spread the oats out on a small sheet pan and toast in the preheated oven for 10 minutes. The oats should become fragrant but not burned.
  2. Meanwhile, mix two tablespoons of the milk with the cornstarch in a small bowl. In a separate, medium-sized bowl, whisk the cream cheese and salt together until smooth.
  3. In a 4 quart saucepan, combine the remaining milk, cream, sugar, corn syrup, and oats. Bring to a boil over medium heat and boil for 4 minutes. Using a fine mesh strainer, strain the oats from the milk mixture and discard. Pour the milk mixture back into the saucepan and return to the heat. Gradually whisk in the cornstarch slurry and bring back to a boil, stirring constantly. Mixture will thicken slightly and should coat the back of a spoon after about 1 minute. Remove from heat.
  4. Whisk the milk mixture into the cream cheese mixture until smooth and without clumps. Pour the mixture into a gallon sized plastic bag and place it, sealed, in to the ice bath. Allow to chill until cold, adding ice as needed.
  5. Once cold, pour the mixture into a prepared ice cream maker canister and prepare ice cream according to the manufacturer’s instructions.
  6. Once ice cream is finished, smooth, and creamy, layer large spoonfuls into a dish (I use a loaf pan), drizzling with the cinnamon swirl filling and topping with cookie pieces as you layer in the ice cream. Once all of the ice cream has been layered in the dish with the cookies and swirl filling, drag a knife through the ice cream 5-6 times to swirl the components together. Cover and allow to freeze in the freezer for at least 6 hours prior to eating.

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Recipes Adapted From: Jeni Britton Bauer
 

Oatmeal Cookies

Loaded Oatmeal Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are simple stuffed oatmeal cookies loaded with your choice of ingredients. Chunky oats, chocolate chips. dried fruits like raisins and cranberries, or even candies, toffee, or nuts! These oatmeal cookies are simple to make, buttery, and full of brown sugar goodness. You can freeze as well! Find the recipe on thewoodandspoon.com

There’s something about eating oatmeal cookies that makes me think of breakfast. Maybe it’s years of oatmeal with sliced banana and honey for breakfast or dried fruit and oat topped yogurt snacks, but I tell ya what- oatmeal cookies have got me thinking, “man, this dessert feels pretty healthy.”

Yeah, yeah. I know. Wishful thinking. You can’t blame me for trying.

Loaded Oatmeal Cookies

I have yet to come to a firm stance on my oatmeal cookie preference. Thin and crisp? Puffy and cake-like? Buttery, crisp edges with a chewy center? The jury is still out on this one, but one thing I do know is that I like my oatmeal cookies fully loaded. If someone created the cookie equivalent to the everything bagel, I would buy and consume them er’ryday. Dried fruit, chocolate chips, a browned butter drizzle… really, just feel free to have your way with my oatmeal cookie. The more the merrier.

Loaded Oatmeal Cookies

These cookies are a toned down version of my ultimate fantasy, maxed out, loaded oatmeal cookie, mainly because I know my husband would be ultra-grossed out by any cookie with a dried fruit to cookie dough ratio any greater than 1:1, but this oatmeal cookie also boasts a super chewy texture alllllll the way through, and enough of a variety of add-ins that nearly every bite is a bit different. They’re also super adaptable in that you can mix and match your add-ins according to your preferences. Don’t like dried cranberries? No problem- try apricots! Want to pack a nutty punch? Sub in chopped pecans or peanut butter chips! This oatmeal cookie is pretty much your oyster, so do as you please with it.

I hope you enjoy this recipe! If anyone has any extra luck with a certain flavor combo, give me the dirty deets below in the comments!

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

 

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Oatmeal Cookies

Chewy oatmeal cookies filled to brim with craisins, toffee bits, and chocolate chips.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 2 3/4 cups quick-cook oatmeal
  • 1 cup craisins
  • 1 cup toffee bits
  • 11/2 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugar together until light and smooth, about 4-5 minutes.
  3. Add eggs and beat again for another 4 minutes, scraping the bowl as needed.
  4. Add buttermilk and vanilla, mixing until combined and scraping the bowl as needed.
  5. Combine the flour, baking soda, salt, cornstarch, baking powder, and oatmeal in a separate bowl. Add to the butter mixture and stir on low until just barely combined. Do not over-mix.
  6. Fold in the craisins, chocolate chips, and toffee bits until well combined.
  7. Using an ice cream scoop, portion out 3 tablespoon mounds of dough on to a heavy-bottomed baking sheet. Keep dough balls at least 2 inches apart.
  8. Place in the freezer to chill for 3-4 minutes. Alternatively, you can put the entirety of the dough in the refrigerator to chill for 2 hours.
  9. Bake in the oven for 12-15 minutes, or until golden brown on the outside and barely set on the inside.
  10. Allow to cool for 2-3 minutes on the cookie sheet and then transfer to a cooling rack.

Notes

  • This is a highly adaptable recipe. You can sub in your favorite chocolate, nuts, and dried fruit easily.
  • Be sure butter is room temp and not too soft or hard out of the refrigerator.

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Banana Cream Pie with Oatmeal Cookie Crust

banana cream pie with oatmeal cookie crust recipe by the wood and spoon blog by kate wood. A simple press in crust made up of store bought crunchy crisp oatmeal cookies (i use gmomma's) is filled with a vanilla and banana flavored pastry cream and slices of real bananas. The whole thing is topped with whipped cream and extra banana for garnish. This recipe is a great summer or spring time cream pie recipe and can easily feed a crowd at your next gathering or party. Find the recipe at thewoodandspoon.com

A few weekends back, I traveled to Orlando for a belated 10 year high school reunion. Being the product of the late 80’s/ early 90’s that I am, the words “high school reunion” bring me mental pictures of Lisa Kudrow and Mira Sorvino dancing to Cyndi Lauper’s “Time After Time” in their Easter egg-toned lamé  outfits just before they fly off via helicopter into the sunset. I’m completely unashamed to report that “High School Musical” also comes to mind, and I seriously (and not so secretly) wish that Zac Efron and Vanessa Hudgens would reunite down the road for their own musically-inspired version of a reunion. At what age is it inappropriate for me to admit things like that?

From what I’ve gathered from movies, television, and limited personal experience (all legit sources, right?), reuniting with friends from your past can be terrifying for a lot of people, and understandably so, given that the teenage years are often flooded with a crap-shoot of drama, hormones, bullies, and insecurities. So naturally, leading up to this weekend, I thought a lot about the past, listened to a bunch of old burned CD’s, and even looked through a few photo albums from my pre-college years, trying to prepare myself for whatever the night may entail. Even on my way to the reunion, I half expected fear to rear its ugly head along with a million and one of my petty insecurities.

banana cream pie with oatmeal cookie crust 

I’m happy to report that the evening was splendid. I’ll attribute a majority of the painlessness to the fact that I had a truly enjoyable and relatively easy high school experience, marked by loads of fun memories and only a smattering of truly heartbreaking and cringe-worthy ones. Only a handful of people showed up to the dinner gathering, but that kept an element of intimacy, relaxedness, and fun that a larger party of people perhaps would have squashed. It definitely helped that I had my high school and current best friend, Jesse, there as the ultimate wingman/sidekick, but the rest of that lack of anxiety, I have decided, can be attributed to newer attempts I’ve made to genuinely be OK with the person I am right now. This has been one of my goals for 2016: Being OK with me.

I want to be truly content with my life. I want to be proud of who I am. I want to be confident in what I can offer.

I want to walk through life free from shame of who I’ve been or fear that I don’t measure up.

I want to be excited about my life and feel free to relish in the million things I have to be joyful about.

I want to see my present life as something worth sharing with people I haven’t seen in 10+ years, and I want to do so without any hint of sadness at “what could have been.”

I want to know and believe that who I am and what I have is enough, this year and for another ten years.

That’s the person I want to be. 

Admittedly, I have a long way to go. But that’s why it’s a goal and not something I’ve already checked off my list. It’s something worth striving after. 

banana cream pie with oatmeal cookie crust

Another something worth striving after? Perfect banana cream pie.

Have you ever made a cream pie from scratch, only to have it fail to set up and turn into a sloppy tin of pudding? Well, I have. That’s just about every cream pie I’ve ever made. That is, until recently. I ran across this recipe in Cook’s Illustrated and decided to try a variation of it. This recipe uses less liquid than others I’d tried in the past, so I was pretty optimistic that this could be the makings of a winner. It did not disappoint. And because I was feeling extra jazzy, I added an additional layer of bananas AND a cookie crumble crust. Mercy. 

I’m planning to attempt converting this to a coconut cream and chocolate cream pie recipe in the near future, so cross your fingers, legs, and whatever else in hopes that they are as successful as this bad boy was. And if your sweet tooth is calling your name this week, you should make this pie. You should also probably rent “Romy and Michele’s High School Reunion” and cry laugh while you eat it with someone awesome… bonus points if you’ve been friends since high school. 

banana cream pie with oatmeal cookie crust

 

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Banana Cream Pie with Oatmeal Cookie Crust

A traditional banana cream pie made special with an oatmeal cookie crust.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 10

Ingredients

For the cookie crust

  • 6 ounces of crunchy oatmeal cookie crumbs (I used GMommas Buddascotch Oatmeal, but another crunchy oatmeal cookie could be substituted)
  • 1/41/2 teaspoon salt (depending on salt preference)
  • 2 tablespoons brown sugar
  • 3 tablespoons butter, melted

For the filling

  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon table salt
  • 1 cup of heavy cream
  • 5 large egg yolks, lightly beaten
  • 1 1/2 cups milk (2% or whole)
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 2 large bananas

For the topping

  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla

Instructions

To prepare the cookie crust

  1. Preheat an oven to 350 degrees.
  2. In a food processor or by hand, finely chop cookies/crumbs into a coarse consistency, adding the remaining crust ingredients towards the end. Mix to combine. The mixture should resemble wet, coarse sand.
  3. Press the crust in to a standard 9″ pie plate. (There will not be enough crumbs to coat a deep dish plate)
  4. Bake until the crust begins to firm up, about 8-10 minutes. Allow to cool.

To prepare the filling

  1. Whisk the sugar, cornstarch, and salt together in a medium saucepan.
  2. Whisk in the egg yolks, followed by the heavy cream and milk, until the mixture is smooth.
  3. Over medium-low heat, bring the mixture to a simmer, whisking constantly. The mixture will slowly thicken to a loose pudding consistency. Be sure to whisk constantly while mixture thickens, otherwise you will have clumpy pudding as opposed to a uniformly smooth pudding.
  4. Remove the pan from heat and stir the pudding through a fine mesh strainer to remove any clumps.
  5. Return the mixture back to the pan, but off the heat, and gently stir in the butter and vanilla.
  6. Allow mixture to cool slightly, stirring once or twice a minute, for about five minutes.

To assemble the pie

  1. Thinly slice (about 1/8th”) a layer of bananas over the bottom of the pie crust. I used about 3/4 of a banana for this.
  2. Spoon half of the pudding mixture on top of the banana layer.
  3. Repeat the layering of banana slices once more, topping with the remaining pudding.
  4. Smooth the top and place a piece of Saran wrap directly on top of the pudding. Allow to cool in the refrigerator at least for 4-5 hours, but preferably overnight.
  5. When ready to serve, whip the remaining heavy cream with a hand or stand mixer, starting on low speed and increasing to high.
  6. Add sugar along the way and turn the mixer off when stiff peaks have formed.
  7. On low, stir in the vanilla until combined.
  8. Keep pie refrigerated until ready to serve and garnish with extra banana if desired!

Notes

  • Cooking your filling enough is really important. You’re looking for a consistency similar to a loose pudding. It will thicken slightly as it cools, but you don’t want to quit the cooking process while the filling is still soupy.
  • Try to avoid over-stirring the filling after it has been cooked. This can cause it to loosen up.
  • Before decorating, I sliced the remaining banana slices and put them in a bath of one cup of water and the juice of half of a lemon. This will slow the browning process and allow you to decorate with bananas a little ahead of time. Note that bananas will still brown slightly given enough time.

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Recipe Adapted From: Cook’s Illustrated