Amaretto Chocolate Chip Cookies
By: The Duo Dishes
Published: Friday, December 4, 2009 - 12:38am

Ingredients




1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon pure almond extract
1/2 teaspoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
 cup amaretto liqueur

Preparation

1 Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside. 2 Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. 3 Beat in the eggs and extracts. 4 Add the flour mixture in three parts and stir just until blended. 5 Stir in the chocolate chips and chopped almonds. 6 Drop 1 rounded tablespoonful of dough onto parchment paper lined baking sheets, spacing 1-inch apart (do not flatten dough). 7 Slide into a preheated oven at 325 degrees.  Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. 8 Cool the cookies on the baking sheets for about 5 minutes. Transfer to a cooling rack and cool completely. 9 Place the softened ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours. 10 Make the sandwiches!  Arrange the cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere.  Enjoy! 11 You can cover and freeze the sandwiches for at least 3 hours if you want them firmer. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.  The cookies also can be prepared 1 day ahead.  Store airtight at room temperature.

About


Adapted from Giada De Laurentiis on Food Network