This is a combination for a hot summer night, sitting on the porch with some people you like, without a plan. It is kind of a deconstructed blueberry crisp. You will probably want to keep the ice cream cold in the kitchen, so you can have someone go back in to get seconds. The oatmeal cookies are made with the recipe from the Quaker Oats box, which really cannot be beat. If you'd like to make super huge oatmeal cookies of the sort sold commercially in so many places, you will need to add at least a quarter of a cup more sugar to the mix. I don't know why this is, but I'm certain it is true-I've experimented with this in mind in the past. Personally, I prefer a more modest scale for a a cookie.
There is probably not one North American cook who has not made this recipe, and it is still on the box, but I will include it below, for those from elsewhere, who may not have access. I love the classic oatmeal raisin cookie; not only is it delicious, but it tastes like food. Well, yeah. But if you are truly hungry, most cookies are not a satisfying solution. You eat a couple-you're still hungry, but you don't want more cookies-the sugar is starting to make you a bit queasy. Not so the oatmeal raisin cookie. It is so food-y that it is pretty nearly as satisfying as say, a baked potato (or, of course, a bowl of oatmeal). It is also, nonetheless, a good dessert. You can put chocolate chips in instead of the raisins. That's good- though the foodiness is diminished.
The oatmeal raisin cookie is a particularly good over-the-top combination with ice cream. A happier side to the recent demise of my then-full apartment fridge is that it was ultimately replaced by a new-old fridge. The replacement fridge has a really good freezer unit, capable of actually freezing the canister of my little Cuisinart ice cream machine. So it's been a little bit of an ice cream party for me this summer. I got a whole bunch of beautiful organic blueberries in my farmbox this week, and decided on some blueberry ice cream to go with the cookies. Here's how I made that:
Mash blueberries and sugar together. Put in a saucepan,with vanilla bean and bring to a boil. Turn off heat and add milk and cream. Take out bean, and save. Whirr with immersion blender until smooth. There will still be some flecks of dark in the fuschia liquid. Pour into a clean container. Replace bean. Chill thoroughly (at least 2 hours). Remove bean-for good this time. Freeze in your ice cream machine. Do not add whole berries to this. If you do, they will become disappointing, nasty little ice-pellets and spoil your treat.. Put ice cream in mold, or another clean container. Ripen in freezer, at least 6 hours.
The bit of cinnamon in the cookies is very nice with the blueberries.
"Vanishing" Oatmeal Raisin Cookies, from Quaker Oats Box
butter 1 cup, softened (2 sticks, 1/2 lb)
brown sugar 1 cup
granulated sugar 1/2 cup
vanilla 1 tsp
unbleached all-purpose flour 1 and 1/2 cups
baking soda 1 tsp
cinnamon 1 tsp
salt 1/2 tsp
rolled oats 3 cups
raisins 1 cup
Preheat oven to 350F. Beat butter and sugar until creamy. Beat in eggs and vanilla. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oatmeal and raisins. Drop by rounded tablespoons onto an ungeased cookie sheet. Bake 10-12 minutes, until golden brown. Cool one minute on pan, then move to rack to finish cooling. Makes about 4 dozen.