Cranberry & White Chocolate Oatmeal Cookie Ice Cream Sandwiches

Directions

1. Preheat oven to 350˚F (180°C). In a small saucepan of boiling water, cook lentils for 15-20 minutes, until soft. Drain well and set aside.
2. In a large bowl, beat butter and sugars for 2-3 minutes, until pale and fluffy. Beat in egg and vanilla. In a medium bowl, stir together flour, oats, baking soda, and salt; add to butter mixture along with cooked lentils and stir until almost combined; add cranberries and white chocolate and stir just until blended.
3. Drop large spoonfuls of dough a couple inches apart on a greased or parchment-lined baking sheet; bake for 12-15 minutes, until pale golden around edges and just set. Transfer to a wire rack to cook completely, and if you have time, freeze them. (This will make them more firm, and easier to spread with ice cream).
4. Remove ice cream from the freezer and set on countertop until slightly softened. Place a scoop of ice cream on the underside of a frozen cookie, top with a second cookie and press down so that the ice cream spreads to the edges. Place on a baking sheet and return to the freezer until frozen. Wrap in plastic wrap and return to the freezer until you are ready to serve them.