Oatmeal Cookie Sandwiches with Nectarine Ice Cream

Ingredients

• 0.8 cup all purpose flour 
• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar dark packed ()
• 1 large eggs 
• 0.5 teaspoon ground cinnamon 
• 1.5 pounds nectarines pitted cut into 1/4-inch cubes
• 1.5 cups old-fashioned oats 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 0.5 teaspoon vanilla extract 
• 1 pint whipped cream softened

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• aluminum foil

Directions

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
2. Mix first 5 ingredients in medium bowl. Using electric mixer, beat butter in large bowl until fluffy.
3. Add both sugars; beat until well blended. Beat in egg and vanilla. Stir in dry ingredients. Using 2 tablespoons batter per cookie, drop 8 mounds onto each sheet, spacing mounds 3 inches apart. Flatten to 2-inch rounds.
4. Bake cookies 10 minutes. Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer.
5. Let cool 2 minutes.
6. Transfer cookies to rack. Cool completely. (Can be made 1 day ahead. Store airtight.)
7. Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray.
8. Spread nectarines in single layer on sheet.
9. Sprinkle with sugar; toss to coat.
10. Bake nectarines 15 minutes. Stir well.
11. Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer.
12. Transfer fruit and juices to large bowl; mash coarsely; cool.
13. Mix ice cream into fruit. Freeze until almost firm, about 45 minutes.
14. Place 8 cookies, flat side up, on work surface.
15. Spread 1/3 cup ice cream over each. Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use). Wrap sandwiches in foil and freeze. (Can be made 3 days ahead. Keep frozen.)