** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Stir in butter. In a small bowl combine water, corn syrup, baking soda, vanilla, and raisins.
3. Add to oat mixture and knead lightly until dough comes together.
4. Shape into 18 balls about 1 1/2 in. Flatten slightly on greased sheets, allow an inch for expansion.
5. Bake at 350 for 10 min or until golden. Makes 9 ice cream sandwiches.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption allergies.