Cookies and (Ice) Cream, Brown and Purple

Last month, I made the plum ice cream from David Lebowitz's book, The Perfect Scoop.
A few days ago, looking for the recipe for cookie dough, I came across the recipe for Oatmeal Sandwich Cookies. He suggested them with the plum ice cream, which Mom had liked, so I decided to give them a try.

And now I've decided to praise the book, much like many others already have. Their praise may have been most of the reason I picked up the book to start with... and now I understand why.

And not only were the ice cream sandwiches easy to make (and the oatmeal cookies the perfect thin chewy cookie), they were tasty!


Plum Ice Cream Sandwiches
adapted from The Perfect Scoop
Makes about 1 quart

1 lb (450 g) plums
1/3 cup (80 ml) water
3/4 cup plus 2 tablespoons (180 g) sugar
1 cup (250 ml) heavy cream
1/2 teaspoon Triple Sec
18 Large Oatmeal Cookies

Cut plums, remove pits, and cut each plum into eighths. Combine plums and water in a heavy saucepan over medium heat and simmer, covered and stirring occasionally, 8 minutes, or until plums are soft. Remove from heat and stir in sugar and let cool.
Once cool, using an immersion blender, or working in batches, puree plum mixture with cream and liqueur.
Chill until thoroughly chilled, 4 hours or overnight.
Freeze in ice cream maker according to manufacturers directions.

Once frozen, sandwich ice cream (about 1/2 cup) between two cookies. Store in freezer until ready to serve.

Large Oatmeal Cookies
adapted from The Perfect Scoop
makes 18 cookies

2/3 cup (90 g) whole-wheat pastry flour*
1/4 cup (50 g) granulated sugar
6 tablespoons (90 g) packed light brown sugar
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (150 g) rolled oats (also called old-fashioned)
1/2 cup (80 g) raisins
3 tablespoons (45 mL) whole milk
1 large egg

Preheat oven to 350ºF. Line several baking sheets (about 3) with parchment paper or silpats.

Whisk together flour, sugars, baking soda, cinnamon, and salt in large mixing bowl, breaking up lumps of brown sugar. Stir in oats and raisins.

Make a well in the center, then pout in the oil, milk, and egg. Whisk together and then stir into the batter until smooth.

Drop heaping tablespoons, about 6, evenly spaced on each baking sheet. Spread the batter with the back of a spoon, making each circle about 2 to 3 inches wide.
Bake the cookies for about 8-10 minutes, rotating the baking sheets after about midway through baking. Remove from the oven and let cool.

*I made the first batch with all-purpose, which is what the recipe originally called for.