OATMEAL COOKIES :: 

1. Preheat your oven to 350 degrees. Line a baking sheet with parchment or a silicone baking sheet.
2. In your stand mixer, beat together butter and sugar until light and fluffy, scraping down sides of bowl at least once.
3. Add in eggs, one at a time, beating at least 30 seconds between additions of the eggs.
4. In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Whisk in the oats last.
5. With the mixer on low, slowly add the dry ingredients into the wet ingredients and mix until just combined. Do not over mix.
6. Using a cookie scoop, make uniform cookie balls on the sheet, separating by at least 2″ in between cookies.
7. Bake large cookies for 13-15 minutes. If using a 1″ cookie school, reduce baking time to 10-12 minutes. Monitor as needed.
8. Allow the cookies to cool for 2-3 minutes on the sheet before removing to a cooling rack to cool completely.

FOR THE APPLE PIE NO CHURN ICE CREAM ::

Apple Pie Compote ::

1. Melt the butter in a medium saucepan or skillet. Once melted and hot, mix in the brown sugar to begin to form a caramel.
2. Add in the apples and apple pie spice. Saute until the apples have softened, about 10-12 minutes depending on the size of the apple pieces. Test with a fork.
3. Pour the apples into a bowl, and place in fridge to chill until ready to add into ice cream.

No Churn Ice Cream Base ::

1. In a large bowl, mix together the condensed milk, pie spice, and vanilla extract.
2. Puree half the apple compote in a small food processor, and stir the pureed compote into the condensed milk mixture. Set aside.  
3. Whip the heavy cream until stiff peaks form. Fold half the whipped cream into the condensed milk and apple mixture, then fold in the other half so that it all combines uniformly.
4. Pour half the ice cream base into a 2 quart container – a loaf pan, or square baking dish works well here. Top with half the remaining apple compote. Pour the remaining half of the ice cream base on top of the apple compote and spread over evenly. Top the ice cream with remaining apple compote.
5. Cover and freeze for 4-6 hours until set.

To Assemble ::

1. Allow the ice cream to soften about 10 minutes, or until scoopable, prior to filling the sandwiches.
2. Using an ice cream scoop, sandwich one scoop of apple pie ice cream between two oatmeal cookies.
3. Wrap tightly in plastic cling film and re-freeze for at least 2 hours to set the sandwiches. Repeat with all remaining ice cream sandwiches.