In efforts to find something sweet that didn’t contain eggs, I remembered my Carmelita
recipe. (I am nursing my baby and for some reason or another, if I eat anything with egg in it, he vomits.) I made a batch of Carmelitas without chocolate and fell in love. I decided to make another batch a few days later but kept eating the “dough.” After keeping it in the fridge, it solidified into beautiful little crumbles. It was destined to become cookie dough topping for ice cream! And it was a match made in heaven! The great thing about this cookie dough is that it doesn’t contain egg and it can be versatile for what you’d like to add to it. Mini chocolate chips, raisins, dash of cinnamon, and/or nuts.
Full batch (makes quite a bit)
Half batch in italics
1 1/2 cups oatmeal – 3/4 cup
1 1/2 cups flour – 3/4 cup
1 1/4 cups brown sugar – 1/2 cup + 2 Tbsp
3/4 tsp soda – 1/4 tsp + 1/8 tsp
1/4 tsp salt – 1/8 tsp
3/4 tsp vanilla – 1/4 tsp + 1/8 tsp
2 cubes butter (no substitutes) – 1 cube
Add all dry ingredients and mix with spoon. Add vanilla and butter. Mix well. I do this with a pair of plastic gloves (meant for handling food). It just works better. (A half batch is pictured.)
Put in a ziploc bag and let it refrigerate for several hours. You can separate this into different bowls and put in the extras (chocolate chips, etc) so that you have different choices. But plain is really good, too.
Crumble it up and put it on your desired flavor of ice cream!
Super simple but it adds such great taste to your ice cream. I like it plain or on ice cream or on yogurt. It is loaded with butter (but what great tasting recipe isn’t?) but it’s not like you’re sitting and eating the whole batch. 😉 Not that I have done that or anything! 😉
Keep any remaining topping (if there is any!) stored in ziploc bag(s) in the fridge.