Scotcharoo Coffee Sammies
5 tablespoons unsalted butter
16-ounce jar creamy peanut butter
2 cups lightly-packed brown sugar
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
2½ cups rolled oats
½ cup chopped walnuts
½ cup butterscotch chips
½ cup semi-sweet chocolate chips
1 carton Kemps Java Chunk ice cream
Optional for edges:
¼ cup walnuts, finely chopped
¼ cup mini chocolate chips
Heat oven to 350 F and prepare two cookie sheets with parchment paper. Set aside.
In a large, microwave-safe bowl, melt together butter and peanut butter. Stir to combine.
Mix in brown sugar, vanilla and eggs until smooth. Add in baking soda, salt and oats. Stir to combine.
Fold in walnuts, butterscotch chips and chocolate chips.
Using a ¼ cup measuring cup, scoop portioned amount of dough into your palm and roll to form a ball. Place on prepared cookie sheets 2 inches apart.
Bake 11–13 minutes, or until edges start to brown. Remove from oven and let rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
To assemble ice cream sammies, scoop ¼ cup ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press to adhere the two together.
If desired, roll the edges in mini chocolate chips or finely chopped walnuts. Serve immediately, or freeze in an airtight container.
Recipe and image provided by Half & Half magazine.