Ingredients
Scale
- 1/2 cup 1 stick butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup peanut butter
- 2 cups oat flour (or all-purpose flour)
- 2 1/2 cups rolled oats
- 1 cup mini m&ms
- 1 cup mini semi-sweet dark chocolate chips
- 1 quart vanilla ice cream
Instructions
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add egg and peanut butter; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition then add oats and mix until you have a thick cookie dough. (If you are using a hand mixer you may have to hand stir the oats into the dough.) Stir in chocolate and m&ms then line a cookie sheet with parchment.
- Roll into tablespoon sized balls and place about 2 inches apart on baking sheet. Bake for 8 – 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
- Cool cookies completely, for about 30 minutes, then put them into an airtight container and place in freezer for another 30 minutes or until they are completely cold. Remove from freezer and use an ice cream scooper to scoop out large balls of ice cream and place them on the bottom sides of half of the cookies. Top with the second half of cookies and serve immediately or store in freezer in an air-tight container until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert