I’m not sure if the ice cream flavor is available everywhere, but it’s a HUGE favorite of mine! The ice cream itself is Sweet Cream Cinnamon Ice Cream with Chunks of Oatmeal Cookie and Fudge. So making a cookie version was kinda easy and totally delicious. You can absolutely make these Oatmeal Chocolate Chunk Cookies without the frosting, but keeping in part with the ice cream flavor it’s a fun addition!Chocolate Chunk Oatmeal Cookies are easy! They’re thick and soft with crisp, buttery edges! It’s a fairly straightforward recipe. But I do use only dark brown sugar in my oatmeal cookies. The dark brown sugar gives the cookies a deep, rich flavor. If you have made my Oatmeal Raisin Cookies, you know what I mean…and if you haven’t, you NEED to!! Also I used quick oats in these cookies as opposed to rolled oats, or old fashioned. The quick oats are cut into small pieces (so they cook faster) and tend to give this cookie a more uniformed texture. You could certainly sub in rolled or old fashioned if that’s what you have, it isn’t going to hurt, the cookies will just appear more “oatey”, which is totally a word.Let the cookies bake until they are golden around the edges…don’t over-bake these guys.Let them cool on your baking sheet for about 3 minutes and the transfer them over to a wire rack to finish cooling. While you’re waiting you should make your frosting.Now this frosting is out of control good. Like I said earlier, it’s a Brown Sugar Cinnamon Buttercream, so it’s pretty much perfect. Just beat some butter and brown sugar together (again, I used dark, but that’s a personal preference) and add in some cinnamon…I like using a strong Saigon Cinnamon. It just tends to have a bit more pop of flavor. Whip that up with some powdered sugar and milk and you’ve got it! Give each cookie a healthy dose of frosting and you’re all set… Honestly, these are going in the cookie rotation in my house!
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