Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…


Today, I'm pleased to introduce a fabulous recipe for homemade GRANOLA from my friend CK of Made By Bedtime Tales

I always feel inspired after visiting her creative and whimsical blog that she co-authors with her sister Becka.  A while ago, CK posted a recipe for Granola (one of my very favorite breakfast foods), and I asked if she'd be willing to share it with my readers in a guest post at Rook No. 17. 

Yesterday, my girls and I made a big batch of CK's delicious (and easy to make) granola. Just for fun, I decided to do some creative packaging to share the granola with friends and family.  

I used cans that had been opened with a "safety can opener".  I sterilized the cans and lids, then wrapped them in a strip of scrapbook paper.  I customized a cheeky little label:  "Can-O-La Granola" (because it's in a can, and is also made with canola oil -- tee hee!).  I also created an ingredients label to glue to the back.  

Next, I put a single-bowl serving of granola in a twist-tied cellophane bag inside the can.   The final touch was wrapping a ribbon around the can and affixing both ends to the top of the can with a sticker.  If you enjoy granola -- as a breakfast cereal, sprinkled on top of a yogurt parfait, or as a crumb topping on muffins -- you've got to try CK's recipe!  If you'd like to make your own "Can-O-La Granola" you can download my labels for FREE right here:.


One note:  as CK mentions, she likes her Granola "chewy".  I prefer mine "crunchy".  So, the only thing I did differently than CK's recipe was the baking.  Instead of two 8 minute intervals, I did 10 minute intervals.  Then, I turned the oven off and let the granola sit in the oven for an additional 30 minutes (with the door closed).  

And now, I give you, CK:


Hi there! CK here. I'd just like to introduce everyone here at Rook No. 17 to my homemade granola recipe. I must admit that this recipe did not originate in my head. I have a copy of the original tucked away somewhere but I have changed the recipe so many times and know it "my way" all by heart so I guess I can consider it mine. I really love this granola and so does my husband. It is a favorite breakfast, snack and desert item at our house! Enjoy!

Homemade, sweet, delicious goodness!  Addicting?  I THINK SO!!!
Here's what you need:

Dry Ingredients
5 cups Old Fashioned Oats
1 cup almonds, slivered 
(or another kind of nut you love)
1 cup flax seeds 1/2 cup sesame seeds
1/2 cup wheat germ
1 cup sweetened coconut
1 cup raisins or craisins 
(I like to use dried cherries as well)

Wet Ingredients
1 1/4 cup honey
1 cup olive or canola oil
(whichever you prefer)
1 tsp real vanilla
Pre-heat oven to 350 degrees.
Mix all the dried ingredients in a large bowl.
The kids can help!

Warm the wet ingredients in the microwave until really warm 
(about 1 min)

Pour liquid over the dry ingredients and stir until it is all moist.
Spread on to 2 cookie sheets.  
If you have a baking mat, this is a good time to use it.
Bake for 8 minutes.  Open the oven and stir the granola around with a rubber spatula.
Bake for another 8 minutes.
Pull it out of the oven when golden brown.
I like my granola chewy.  If you want a more crispy, flaky granola, bake it for longer.
That's it!

I like to store all this granola in a great big Tupperware bowl on the counter.
We eat it for snacks or in a bowl with milk for breakfast.
Love it!

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