Oatmeal Cookie Sandwiches with Nectarine Ice Cream

1. 1

   Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350F.

2. 2

   Line 2 baking sheets with parchment paper.

3. 3

   Mix first 5 ingredients in medium bowl.

4. 4

   Using electric mixer, beat butter in large bowl until fluffy.

5. 5

   Add both sugars; beat until well blended.

6. 6

   Beat in egg and vanilla.

7. 7

   Stir in dry ingredients.

8. 8

   Using 2 tablespoons batter per cookie, drop 8 mounds onto each sheet, spacing mounds 3 inches apart.

9. 9

   Flatten to 2-inch rounds.

10. 10

    Bake cookies 10 minutes.

11. 11

    Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer.

12. 12

    Let cool 2 minutes.

13. 13

    Transfer cookies to rack.

14. 14

    Cool completely.

15. 15

    (Can be made 1 day ahead.

16. 16

    Store airtight.)

17. 17

    Preheat oven to 375F.

18. 18

    Spray large rimmed baking sheet with nonstick spray.

19. 19

    Spread nectarines in single layer on sheet.

20. 20

    Sprinkle with sugar; toss to coat.

21. 21

    Bake nectarines 15 minutes.

22. 22

    Stir well.

23. 23

    Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer.

24. 24

    Transfer fruit and juices to large bowl; mash coarsely; cool.

25. 25

    Mix ice cream into fruit.

26. 26

    Freeze until almost firm, about 45 minutes.

27. 27

    Place 8 cookies, flat side up, on work surface.

28. 28

    Spread 1/3 cup ice cream over each.

29. 29

    Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use).

30. 30

    Wrap sandwiches in foil and freeze.

31. 31

    (Can be made 3 days ahead.

32. 32

    Keep frozen.)

* Per serving · 4 servings · Values may vary.