The Perfect Ice Cream Sandwich Cookie

Crispy, chewy and the perfect cookie to stack for ice cream sandwiches! Make a batch and serve with your favorite flavor of ice cream this summer!
These are “Poor Man” Cookies. There aren’t any eggs, milk, or nuts in them. Just plain, basic ingredients and somehow they end up being the richest, melt in your mouth, oatmeal cookie…EVER. Crispy on the outside, soft in the center, and a hint of toasted coconut flavor, although they do not contain coconut. Maybe it’s all of the brown sugar that makes them so rich in flavor? I’m not sure, but they are amazing. So if you have allergies, these cookies are for you. If you don’t have allergies, add a scoop of ice cream because they make a delicious sandwich cookie!
 They stack well and hold up perfectly to the weight and pressure of the ice cream in the center.
Poor Man’s Cookies
Taste of Home
1 cup shortening**
1 cup packed brown sugar
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoons salt
2 cups rolled oats
In a large bowl, cream shortening and sugars until light and fluffy. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in oats.
   Drop dough by tablespoonfuls* onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Allow to stand 2 minutes before removing to a wire rack to cool. Yield: 3 dozen.
Nutrition Facts: 1 cookie equals 112 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 54 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.

My Notes & Tips for Making Bigger Cookies f
or Ice Cream Sandwiches:

I’ve made these cookies probably a couple of dozen times and had varying results the first time or two, but fantastic results from there on out. No-name brands of shortening seem to work better than Crisco. Don’t ask me why, they just do. I’ve also received a comment or two in the past (I shared this recipe on Gluesticks before) about the dough being runny. There aren’t any eggs or oil. Just shortening and 1/4 c. of oil so I don’t know why that would happen unless it had something to do with the brand of shortening.

I haven’t tried them with butter, but I would imagine that would make them turn out differently as well.

A cookie scoop (medium sized) works great for getting a nice standard cookie that flattens nicely. No more than 6 to a cookie sheet as they spread. This recipe will make 24 cookies using a medium scoop which turns out to be a dozen ice cream sandwiches.

Make sure to allow cookies to set for a minute or two before removing to a rack.

When cookies have cooled, completely, add a small scoop of ice cream on top of one cookie and GENTLY press another cookie on top. Freeze 5-10 minutes and serve!

Here are 29 more cookie recipes that we’ve tried and reviewed!


  1. says

    Just found your blog through the Show & Tell Hop. These look absolutely delish and remind me of these things I used to get when I was a kid called UFO’s (unidentified frozen object) only they were dipped in chocolate. I think I need to make these very soon. Thanks for sharing!


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