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Oatmeal Rum Raisin Cookies with Wildflower Honey Ice Cream

Ice cream sandwiches | Oatmeal rum raisin cookies with wildflower honey ice cream

There is a rule in my house, I am only allowed to complain about one Minnesota season, and I have chosen winter. This leaves me in a bit of a conundrum this week when it is going on the 3rd day of 95°F, with humidity to match.

Do I give up bitching about winter in place of this, or just adopt an all ice cream diet? I have settled on the latter, because griping about winter is the only thing that gets me through it and I love ice cream, so this won’t be much of a sacrifice.

I’ll eat it in a bowl, on a cone, in a shake, with or without malt, on top, underneath or inside a dessert (baked Alaska), but one of my all-time favorite ways to eat ice cream is between two cookies. Chocolate chip, oatmeal raisin, ginger snap, graham crackers, honey tuile, chocolate meringue, and rosemary shortbread have all been made into ice cream sandwiches in my house.

Here is a recipe for my Oatmeal Rum Raisin Cookies which I paired with Wildflower Honey Ice Cream. (I have also made this honey ice cream with 3/4 cup slightly crushed, lightly toasted, sunflower seeds and it is outrageous. A little something I picked up at the Minnesota State Fair.) With this combo I can endure the heatwave.

Oatmeal Rum Raisin Cookies

Preheat oven to 350°F

Soak the raisins in the rum for at least 30 minutes, but up to 24 hours. The longer you let them soak the more flavor the raisins will soak up.

Cream together the butter, sugar and brown sugar until it is light and fluffy, about 3 minutes on medium speed. Add the eggs one at a time and mix until incorporated. Add vanilla extract.

In a separate bowl whisk together the flour, baking soda, salt, nutmeg, cinnamon, and oats. Add the dry mixture to the creamed butter/sugar. Mix until incorporated. Add the raisins and any of the rum that is left over, if any at all.

oatmeal rum raisin cookies on a baking sheet with parchment paper

Scoop the cookies onto baking sheets lined with parchment. Bake for about 10 to 12 minutes. If you are making tiny cookies, they may need less time. I like to bake them until they are just set on top, but not too dark. This way they stay soft when you freeze them.

chocolate ice cream on oatmeal raisin cookies

Let the cookies cool. Make the vanilla ice cream as directed, but add the honey to the cream as it is heating. You can eliminate a 1/4 cup of the sugar if you wish. Scoop the ice cream onto the cooled cookies and return to the freezer to set up. Wrap them in pretty Cellophane Bags for guests or just toss them in ziplock freezer bags for easy access on a hot day.

Other Cookie Recipes:

Chocolate Chip

Bacon Chocolate Chip – try this with the banana ice cream!!! Seriously good!

Peanut Butter

Rosemary shortbread

Mocha chip

More Ice Cream and Sorbet Recipes:

Roasted Strawberry Ice Cream

Coffee Ice Cream

White Peach Ice Cream

Sweet Corn Ice Cream

Blueberry Ice Cream

Banana Ice Cream

Sorbet 101

Ice cream sandwiches | Bacon chip cookies with chocolate ice cream
Bacon chip cookies with chocolate ice cream.
Ice cream sandwiches | mocha chip with chocolate, coffee and vanilla ice creams
Mocha Chip with chocolate, coffee and vanilla ice creams.
Oatmeal cookie ice cream sandwiches

Oatmeal Rum Raisin Cookies with Wildflower Honey Ice Cream

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Ingredients

Oatmeal Rum Raisin Cookies

  • 1 1/2 cups dark or golden raisins
  • 2 tbsp dark rum
  • 1 cup butter room temperature
  • 1 cup sugar
  • 1 cup brown sugar well packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups (8.5 oz) unbleached all-purpose flour scoop and sweep
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 1/2 cups old fashioned rolled oats

Instructions

Oatmeal Rum Raisin Cookies

  • Preheat oven to 350°F. Soak the raisins in the rum for at least 30 minutes, but up to 24 hours. The longer you let them soak the more flavor the raisins will soak up.
  • Cream together the butter, sugar and brown sugar until it is light and fluffy, about 3 minutes on medium speed. Add the eggs one at a time and mix until incorporated. Add vanilla extract.
  • In a separate bowl whisk together the flour, baking soda, salt, nutmeg, cinnamon, and oats. Add the dry mixture to the creamed butter/sugar. Mix until incorporated. Add the raisins and any of the rum that is left over, if any at all.
  • Scoop the cookies onto baking sheets lined with parchment. Bake for about 10 to 12 minutes. If you are making tiny cookies, they may need less time. I like to bake them until they are just set on top, but not too dark. This way they stay soft when you freeze them.
  • Let the cookies cool.

Wildflower Honey Ice Cream

Assembly

  • Scoop the ice cream onto the cooled cookies and return to the freezer to set up. Wrap them in pretty Cellophane Bags for guests or just toss them in ziplock freezer bags for easy access on a hot day.
Tried this recipe?Let us know how it was!

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21 thoughts to “Oatmeal Rum Raisin Cookies with Wildflower Honey Ice Cream”

  1. Oh. my. indeed! We are remodeling right now – no kitchen, and holy cow! I know what i’m going to do when it is up and running! 🙂 Thank you!

    1. Hi Snippets,

      It seems like a must for your freezer to be stocked with a supply of ice cream sandwiches! 🙂

      Cheers, Zoë

  2. So far I’ve tried the White Chocolate Tart and the Roasted Strawberry Ice Cream and they have both been met with absolutely rave reviews so I cannot wait to try these! I am so glad I found you because we love love love ice cream!

  3. they looks really delicious: the right fresh thing for this italian hot summer. Thank zoe and congratulations, as usual. anna

  4. Hi Zoe!
    You’ve found the perfect solution for coping with this miserable weather. To help cope with winter I think you should store up some of your favorite cookies in the freezer knowing that you can pull them out during weather like this and make your favorite ice cream sandwiches. Sweet vengeance! 🙂

  5. Just a typo… “There is a rule in my house, I am only aloud to…” – should be “allowed” – color me OCD…

    I would have posted to you offline, but couldn’t see how to – feel free to delete my comment.

    (the food looks lovely)

  6. Hi Zoe,
    I have been trying to see your recipe for Sweet Corn Ice Cream but the link always opens up to Blueberry Cobbler and Peach Ice Cream, both of which sound delicious, but I’ve never seen Sweet Corn ice cream and we love corn…

  7. What’s funny is that I have a good friend that lives in MN and she LOVES the cold, the colder the better, so I’ve been listening to her bitch about the heat from when it hit 80°! Love ice cream sandwiches, a thing of my youth. And oh, rum raisin? Why did I never think of rum raisin cookies? Great!

  8. YUM! I only wish it were hot enough in the UK to give me a good excuse to make these! How do you make the cookies so thin, do you use a scoop and then pat them right down?

  9. Hi Zoe

    I want to make the recipe for the cookies without the ice cream, but they look really thin, how do I produce a thicker cookie.

    1. Hi Jackie,

      You can add a few a couple more tablespoons of flour to the dough and it will produce a thicker cookie.

      Enjoy, Zoë

  10. Maybe I’m missing it..but when do you add the raisins? I’m guessing it’s after everything else is incorporated. You don’t add the rum they were sitting in right??

    1. Hi Terry,

      Thanks for catching that. Yes, I add them at the end. I do add the little bit of rum as well, but it will come out equally well without it.

      Thanks! Zoë

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