Oatmeal Chocolate Chip Cookie Chipwiches -- The Perfect BBQ Dessert When Watermelon Won't Cut It!

Not all of us have time to create a signature from scratch dessert, but that doesn't mean you can't be the life of the BBQ this summer.

Oatmeal Chocolate Chip "Chipwiches":

Ingredients:

2 Packages Betty Crocker Oatmeal Chocolate Chip Cookie Mix  (Please note that for you ambitious "from scratch" bakers I have included an incredible recipe below from my friend Alison)

1 Cup Milk Chocolate Ghirardelli Chocolate Chips (these extra chips take Betty Crocker to a whole new level )

2 Eggs

2/3 Cup Vegetable Oil (this is a substitution the recipe calls for butter which you can also try)

2 Tbsp Water

3 Gallons Ice Cream (I use Breyers Coffee, Vanilla, and Chocolate)

1 Roll Plastic Wrap

********************************

- Make the cookies according to the package directions (above amounts are doubled for the two packages) with the exception of adding the extra chips and using the vegetable oil instead of butter. One package usually makes about 12 large cookies. So with both packages you should have 24 large cookies or 12 "Chipwiches."

- Cool the cookies off for 30 minutes

- Add the ice cream

- Wrap in plastic wrap

- Store in fridge

- PRESENT AS YOUR OWN AT THE BBQ

Let's face it, they are your own. If you are super ambitious you can make your own ice cream. I have tried it a few times with the ice cream maker we received as a wedding present. The ice cream was incredible and definitely took the chipwich up a notch. I must admit though that I had a hard time enjoying my treat after discovering exactly how much cream was needed to make the ice cream. Sticking with store-bought allows me to each my chipwich(es) in ignorant bliss.

The Betty Crocker mix is amazing but if you want to make the cookies from scratch and really be a hero, below is an incredible recipe from my friend Alison:

**Alison's Amazing Oatmeal Chocolate Chip Cookies

Makes 48 small cookies, 24 large ones

2 c. whole wheat flour

1 tsp. baking soda

1 tsp. kosher salt (a smallish teaspoon)

1 tsp. cinnamon (generous teaspoon)

2 eggs at room temperature

2 tsp. vanilla

1 c. ( 2 sticks) + ½ tbsp. butter at room temperature

2 c. firmly packed light brown sugar

2 c. rolled oats

1 ½ c. dark chocolate chips (more if you want!)

¾ c. chopped walnuts (optional)

Preheat oven to 350.  Grease 2 baking sheets.

Stir flour, baking soda, salt and cinnamon in a small bowl.  Set aside.

Mix eggs and vanilla in a small bowl with a hand mixer until eggs are a little foamy.

Beat the butter and brown sugar until creamy in a stand mixer if you have it, otherwise use a hand mixer and a large bowl. 

Add the egg mixture to the butter mixture in 2 additions and beat until incorporated. 

Slowly add the dry ingredients ½ c at a time until incorporated.

Stir in the oatmeal, chocolate chips and walnuts.

Drop rounded tablespoons of dough about 2 inches apart – double the size for larger cookies (mmm). 

Bake until the edges of the cookies are golden and the centers are barely cooked about 10 mins.

Let the cookies cool on the baking sheets for 3 minutes and then transfer to wire racks to cool completely.

Enjoy!