- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup firmly packed golden brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp salt
- 1 tsp baking soda
- 2 cups unbleached all-purpose flour
- 1/2 cup rolled oats
- 1 (12 oz) bag semisweet chocolate chips
- 1 qt Harmons vanilla gelato
Preheat oven to 350°.
In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugars together. With speed on low, stir to combine. Increase speed to medium and blend butter and sugars until light yellow in color and fluffy. Scrape down sides of bowl with a spatula. Add vanilla and set on low speed to combine. Add eggs, one at a time, scraping down bowl between additions.
In a small bowl, add salt, baking soda, and flour and stir to combine.
Add dry mixture to butter-sugar mixture, 1 cup at a time, until flour is just incorporated. Add oatmeal, if using, and set on low speed to combine. Add chocolate chips and set on low speed to just combine.
Let sit in refrigerator for 30 minutes or up to overnight.
Drop by tablespoonfuls onto baking sheets and bake until light brown and set, about 9 minutes. Let cool completely.
Let vanilla gelato soften about 15 minutes. Scoop gelato onto bottoms of 15 cookies. Place like-sized cookies onto each scoop of gelato. Place gelato-filled sandwiches onto a tray and place in freezer until ready to serve.