July is National Ice Cream Month! We’re excited to satisfy our cravings with ice cream all month long – that’s what hot summer days are all about, right!? If you haven’t tasted our new Oregon Hazelnut & Salted Caramel Ice Cream, stop what you’re doing and check the Where to Buy tool to find some for a taste right now! The creamy nutty flavor of this ice cream with its ribbon of salted caramel pairs perfectly with the cinnamon flavor of a snickerdoodle cookie. Create this flavorful pair to satisfy your next craving!
Yield: 2 6” skillet cookie (or 1 12” skillet cookie)
½ cup Tillamook Unsalted Butter, softened
¾ cup sugar
1¹⁄₃ cups flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¹⁄₈ teaspoon salt (just a pinch)
½ teaspoon vanilla
1 tablespoon sugar
1 teaspoon cinnamon
Oregon Hazelnut & Salted Caramel Ice Cream
Caramel sauce, nuts, or sprinkles for extra topping if you’d like
1. Preheat your oven to 350 degrees.
2. Mix your butter, sugar and eggs together in a large bowl.
3.In a separate bowl, mix flour, cream of tartar, baking soda and salt together. Gradually add flour mixture to your butter mixture beating by hand or with an electric mixer. Set dough in fridge to chill for about 10 minutes.
4. Combine your extra tablespoon of sugar and teaspoon of cinnamon in a small dish.
5. Remove dough from fridge and divide in half (if you’re making 6” skillet cookies). Roll each dough ball in the cinnamon sugar mixture then press into a disk in your skillet. Bake for 10 minutes (you want the egg to cook, but do want to take your cookie out while it’s still somewhat soft (remember this is a thicker cookie than normal). Let cool slightly for 5-10 minutes, then top with a few scoops of Oregon Hazelnut & Salted Caramel Ice Cream and any other toppings you desire!I added a little extra caramel sauce to mine, but when it comes to ice cream sundaes, it’s hard to go wrong!Enjoy your sundae straight out of the skillet with a few spoons, or if you’ve got company, cut with a knife and serve slices as you would with a pie.