Wednesday, June 24, 2015

Peanut Butter Oatmeal Cookies with Strawberry Rhubarb Sorbet

Let me tell you about the best little cookie ice cream sandwich you'll ever put in your mouth...

But first, let's talk about peanut butter and jelly sandwiches.

It's rare that I eat them anymore, but when I do, my tastes are very specific.  Hearty bread, to start, and it must be toasted.  Something about the crunchy, warm bread that allows the soft peanut butter to melt against it and ooze out the sides that makes it so irresistible.

And the jam.  Preferably homemade, whole fruit preserves such as strawberry or peach, but orange marmalade is delicious, too.  With something salty, sweet, crunchy and creamy, it has everything I want.

Now, imagine a frozen, dessert version of your favorite peanut butter and jelly sandwich, and you can start to imagine how fantastic this ice cream sandwich is.

I started by baking chewy peanut butter oatmeal cookies, sprinkled with coarse sea salt.  I love how the crunch of the oats adds a nice hearty texture, similar to a thick slice of dense, grainy bread.

And for the ice cream, I made homemade strawberry rhubarb sorbet.  It was the first sorbet I've ever made, and it turned out so beautifully.  Smooth and creamy, sweet but tart, full of the flavors of these hot summer days.

Strawberry Rhubarb Sorbet

  • 2 cups diced rhubarb
  • 1 1/2 cups sliced strawberries
  • 2 1/2 cups water
  • 1 1/3 cups granulated sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
In a stockpot, combine the rhubarb, strawberries, water, sugar and corn syrup.  Bring to a boil, then simmer for about five minutes until the sugar is dissolved and the rhubarb is softened.  Pour the mixture into a blender and add the vanilla; puree until perfectly smooth.  Chill overnight in the refrigerator, then churn in your ice cream maker according the the manufacturer's instructions.  Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts.

Recipe from Curly Girl Kitchen

    Peanut Butter Oatmeal Cookies

    • 3/4 cup creamy peanut butter (not all-natural)
    • 1/2 cup unsalted butter, room temperature
    • 1/2 cup brown sugar
    • 1/2 cup granulated sugar, plus extra for rolling
    • 1 egg
    • 1 teaspoon vanilla
    • 1 1/4 cups all-purpose flour
    • 1/2 cup old-fashioned oats
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon coarse sea salt
    • 1 teaspoon cinnamon
    In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter and both sugars until light and fluffy for about five minutes.  Beat in the egg and vanilla.

    In a separate bowl, combine the dry ingredients, then add them by spoonfuls to the mixing bowl, mixing just until moistened.  Dough will be thick, and should just hold together.  Chill for several hours.

    Preheat the oven to 375.  Roll the dough into balls, coat them in the extra granulate sugar, and place on a parchment lined baking sheet.  Flatten the cookies with the back of a fork, and sprinkle with a little more salt.  Bake for 7 1/2 minutes, until pale golden.  Cool for several minutes on the baking sheet, then carefully transfer to a wire rack and cool completely before filling with the sorbet.

    Yields about 2 1/2 - 3 dozen cookies

    Recipe from Curly Girl Kitchen