Oatmeal Cookie Ice Cream Sandwiches

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/3 cup packed dark brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1-1/2 cups quick-cooking oats
• 1/2 cup finely chopped semisweet chocolate
• 3 cups dulce de leche ice cream, softened if necessary
• 1/4 cup brickle toffee bits

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate.
2. Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased
3. ; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely.
4. To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a
5. ; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

butter, sugar, brown sugar, egg, vanilla, allpurpose, baking soda, salt, ground cinnamon, oats, semisweet chocolate, leche ice cream, toffee bits

Taken from www.tasteofhome.com/recipes/oatmeal-cookie-ice-cream-sandwiches/ (may not work)