Cardamom-Oatmeal Cookie Ice Cream Sandwiches

• 3/4 cup all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 stick unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 pint ice cream, for filling

1. Preheat the oven to 350 and line 2 large baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, cardamom, salt and baking soda.
3. In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 1 to 2 minutes.
4. At medium speed, beat in the egg.
5. Beat in the buttermilk and vanilla until just smooth, then beat in the dry ingredients.
6. Fold in the oats.
7. Using a 2-tablespoon ice cream scoop, scoop 10 mounds of dough onto each baking sheet, about 2 inches apart.
8. Bake in the lower and upper thirds of the oven for 13 minutes, until the cookies are puffy and set; shift the sheets halfway through baking.
9. Transfer the cookies to racks to cool completely.
10. For each ice cream sandwich, scoop 3 tablespoons of the ice cream onto the underside of a cookie and top with another cookie.
11. Wrap in plastic and freeze until the ice cream is just firm, about 30 minutes.

flour, ground cardamom, kosher salt, baking soda, unsalted butter, brown sugar, egg, buttermilk, vanilla, oldfashioned, cream

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