ME + YOU - YOU = ICE CREAM COOKIE SUNDAE Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| ¼ cup brown sugar, packed | ||
| Butter | 1/2 Cup (16 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 1 Cup (16 tbs) | |
| Quick cooking oats | 1 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| ¾ cup semi-sweet chocolate chips | ||
| Coconut | 1/2 Cup (16 tbs) | |
| Vanilla ice cream | ||
| Caramel sauce | ||
Directions
Preheat oven to 375˚F (190˚C)
In a large bowl blend together sugars and butter until light and fluffy; add egg and vanilla.
Stir in flour, baking soda, salt and oats; mix well.
Stir in chocolate chips and coconut.
Drop by tablespoonfuls on a lined cookie sheet.
Bake for 7-9 minutes until golden brown.
Remove cookies from oven.
While the cookies are still warm, place them on top of a generous scoop of ice cream.
Drizzle caramel sauce all over cookies and ice cream.
The recipe is excerpted from The Happy Baker Cookbook by Erin Bolger. To learn more about the author and the book that The New York Times mentioned as one of the “Best Cookbooks” please visit www.thehappybakerchick.com.
In a large bowl blend together sugars and butter until light and fluffy; add egg and vanilla.
Stir in flour, baking soda, salt and oats; mix well.
Stir in chocolate chips and coconut.
Drop by tablespoonfuls on a lined cookie sheet.
Bake for 7-9 minutes until golden brown.
Remove cookies from oven.
While the cookies are still warm, place them on top of a generous scoop of ice cream.
Drizzle caramel sauce all over cookies and ice cream.
The recipe is excerpted from The Happy Baker Cookbook by Erin Bolger. To learn more about the author and the book that The New York Times mentioned as one of the “Best Cookbooks” please visit www.thehappybakerchick.com.
Chef
