A couple of days ago I finally realized something.
Those round glasses that Eleven wears every so often are Amy’s.
Why Doctor? Why?
I love Clara, but honestly, that gives me the feels.
Doctor, you are such an amazing yet tragic character.
Chocolate Dipped Oatmeal Cookie Ice Cream Sandwiches
16 oatmeal cookies (recipe below)
1 cup vanilla ice cream
1 batch dark chocolate ganache (recipe below)
Scoop 1 ½ -2 tablespoons of ice cream onto the flat side of one cookie. Top with another cookie and lightly press together. Repeat with remaining cookies and ice cream.
Place sandwiches on to parchment lined baking tray. Put in the freezer for about 1 hour or until firm.
Remove sandwiches from freezer and dip half of each cookie sandwich into ganache.
Place sandwiches back onto parchment lined baking tray. Freeze for at least 1 hour.
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
3 cups old fashioned rolled oats
1 cup bittersweet chocolate chips
¼ cup mini chocolate chips (optional)
In a medium bowl, add flour, baking soda, baking powder, salt, cinnamon, and nutmeg and stir to combine. Set aside.
In a large bowl, add butter and sugars and beat with an electric mixer for a couple of minutes or until light and fluffy.
Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
Slowly add dry ingredients to wet ingredients and mix to combine.
Fold in the oats and chocolate chips.
Refrigerate dough for 1-2 hours.
Preheat oven to 350⁰F.
Using a 1 ½ inch ice cream scoop, scoop dough onto parchment lined cookie sheets. Bake for 10-12 minutes. Remove from oven. Let cookies cool on the pan for a minute. Remove cookies from the pan and cool completely on wire rack.
Dark Chocolate Ganache
½ cup bittersweet chocolate chips
¼ cup heavy cream
Place chocolate chips in a heatproof bowl.
Heat heavy cream in a saucepan over medium high.
When cream just comes to a bubble, pour over chocolate chips. Let sit for 4-5 minutes.
Whisk until smooth.