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Oatmeal Cookie Sandwich with Sauteed Apples and Ice Cream

Oatmeal Cookies:
1 1/4 cups brown sugar
1 cup granulated sugar
1 cup unsalted butter, at room temperature
2 eggs
1 tablespoon plus 1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups old-fashioned rolled oats
3/4 cups raisins
2 tablespoons butter
2 large Granny
Smith apples, peeled, cored, and thinly sliced
2 tablespoons maple syrup
4 large scoops vanilla ice cream

To prepare the cookies: Cream the sugars and butter together until light and fluffy. Add the eggs and vanilla and mix until well blended. In another mixing bowl, sift together the flour, baking soda and salt, then combine with the oats and raisins. Add the combined dry ingredients to the egg-butter mixture. Blend well. Place the dough on a piece of plastic wrap and roll the wrap around the dough. Form into a 2-inch cylinder. Tighten the wrap at the ends and refrigerate for 30 minutes.

Preheat the oven to 350 degrees. Remove the dough from the refrigerator, unwrap and slice into 1/2-inch-thick rounds. Place on a greased baking sheet about 2 inches apart and bake until golden brown, 8 to 10 minutes. Cool.

To prepare the apples: In a saute pan over medium heat, warm the butter until it starts to bubble. Add the apples and cook for about 5 minutes, or until they just begin to soften. Stir often. Add the maple syrup and bring to a simmer. Remove from the heat.

To serve, place a cookie on each of 4 plates. Place a big scoop of ice cream on top of each cookie. Divide the apples among the plates, spooning them over the ice cream. Top with another cookie and serve immediately.

Wine suggestions: They recommend sauterne-style dessert wine -- a late-harvest wine made from a blend of sauvignon blanc and semillon grapes.

"Sharing the Vineyard Table"

Thursday, October 12, 2000

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