In my current state of real-life (I know, what the hell is that?–I thought my life existed purely on baking blogs and Pinterest all day; weird), which is now bombarded with presentations, essays, a buttload of math homework and finals–along with work, baking, regular responsibilities and the like–I have no real-life.
Or it actually kind of looks like a train wreck full of burning stuffed animals. Sad and weird.
Which is fine; I mean, eventually, one day, the internet will probably crash and burn and that will result in about a billion suicides or murder sprees around the world, one of which may be mine… but before I go psychotic, I need to recognize the priorities I have in real-life, too. Sigh. Why can’t we all just play dress-up and comment on baking blogs all day?!
So basically, I’m cramming my brain like mad with quadratic functions, the craziness behind Sylvia Plath, and writing speeches on Wilfred Owen. I’m also cramming my mouth with these Homemade It’s-Its.
Don’t know what an It’s-It is? Simple: vanilla ice cream crammed in between two chewy oatmeal cookies, then dipped in chocolate.
Otherwise known as the best-study-treat EVAHHHH.
I’m not positive if It’s-Its are exclusive to Northern California/the West Coast, seeing as they’re made in a little factory outside San Francisco, but they’re one of my childhood favorites.
Growing up, we’d stockpile these ice cream sandwiches in the freezer, and because they only come two to a pack, it was GAME ON if you wanted one. Like, you’d have to bury it under unattractive bags of frozen cauliflower to save one for later, or eat one for breakfast (over limp Eggos, no contest).
Best part is, one is usually plenty–they’re surprisingly filling, just the right amount of sweetness, and are delightfully messy–just like any ice cream sammy should be. Except they’re far from boring–a true, real-life classic beauty, waiting to meet you on the other side of a computer screen.
Real-life suddenly got much cooler.
1 pkg oatmeal cookie mix, plus ingredients on back of package
1/2 carton low-fat vanilla ice cream, slightly softened
1/2 pkg milk chocolate bark
1. Preheat your oven and prepare the oatmeal cookie dough according to package directions. Once your batter is prepared, drop by heaping Tablespoonfuls onto lightly greased cookie sheets, about 1″ apart. Bake according to package directions, rotating baking pans halfway during cooktime to ensure even baking. Cool 5 minutes or so on the pans before transferring to wire racks to cool completely.
2. Once oatmeal cookies have cooled, pair them up with a similarly-shaped cookie. They’re in it for the long haul.
3. Scoop a healthy portion of ice cream (I used a classic-sized scoop) and plop it onto the flat bottom of one cookie. Gently press the other bottom of the second cookie around the ice cream to form a sandwich. Repeat until all sandwiches have been made with the cookie BFs and GFs.
4. Place the sammies in the freezer while you prepare your chocolate in a microwave-safe bowl, stirring until melted and smooth.
5. Now, working quickly, dip one end of your sandwiches into the melted chocolate; allow the excess to drip off, and repeat until all cookies have been dipped in half. Pop ’em back in the freezer to harden and set, about an hour. Store them in a freezer-safe baggy, up to 2 weeks.
I ate like, 6 of them. It made like, 10 sandwiches. And yes, I did hide the remaining four under a bag of peas, why do you ask?
Have a wonderful Wednesday!