-
1
Preheat the oven to 350.
-
2
Line two or three baking sheets with parchment paper, or butter the sheets, and set aside.
-
3
In the bowl of an electric mixer or a large mixing bowl, combine the butter and both sugars.
-
4
Cream with the paddle attachment or a wooden spoon until fluffy and light, about 2 minutes with the mixer or 3 to 4 minutes by hand.
-
5
Add the eggs one at a time, beating well after each addition.
-
6
Beat in the vanilla and honey and scrape down the sides of the bowl.
-
7
Into a separate bowl, sift the flour, baking soda, salt and spices.
-
8
Add this mixture to the creamed mixture and fold in until the dry ingredients are well incorporated.
-
9
Fold in the oats and raisins.
-
10
At this point, if you have been using an electric mixer, take the bowl off the frame and work the oats and raisins in by hand.
-
11
Drop the batter by heaping tablespoonfuls onto the prepared baking sheets.
-
12
Bake, one sheet at a time, in the centre of the oven for 15 to 18 minutes, turning the sheet two or three times during that time.
-
13
The cookies are done when they are a deep golden brown and set around the edges but still puffy and soft in the centre.
-
14
Cool the cookies on the sheet for 5 minutes, then transfer them to wire racks to cool completely.
-
15
Repeat until all the cookies are baked and cooled.
-
16
The cookies can be stored in an airtight container at room temperature for up to 1 week.
-
17
To make the ice cream sandwiches, return the cooled cookies to the baking sheets and place the trays in the freezer until the cookies are frozen.
-
18
Transfer them to a freezer bag or container until ready to assemble the sandwiches, up to 1 month.
-
19
To assemble sandwiches, place a generous scoop of the slightly softened ice cream onto the underside of a frozen cookie.
-
20
Use the back of a spoon to flatten the mound a little before topping with a second cookie, underside down, and press gently to ensure a good seal.
-
21
Try to make the scoops large enough, and let the ice cream soften enough to have it squoosh out to the edges of the cookies.
-
22
You can then wipe off the excess with a butter knife, giving the sandwiches a neat edge.
-
23
Wrap each sandwich securely in plastic wrap or waxed paper, pressing the ice cream gently into shape, and freeze until firm.
-
24
The sandwiches can be made up to 1 week ahead of time and unwrapped just before serving.
