You can also use my Double Chocolate Oatmeal Raisin Cookie recipe for this.
This recipe makes 2 dozen chewy large cookies or 3-4 dozen thin crisp cookies. Then 1-2 dozen ice cream sandwiches.
2 cups semi-sweet chocolate chips (use only the best)
2 sticks butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
11/2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 cups old-fashion rolled oats, uncooked
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of ground cinnamon
1 teaspoon salt
1 pint of ice cream, I prefer vanilla
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl, combine the butter and the sugar and beat until well incorporated.
Add the vanilla extract and eggs, beat until smooth.
In another bowl, sift together the flour, baking soda, baking powder cinnamon and salt. Incorporate it to the butter mixture and then add the chocolate chips.
You can either drop the batter by the spoon full if you like thin crispy cookies or use a small ice cream scooper, if you like chewy cookies. Leave 2 inches between each cookie.
Bake for 10-12 minutes or until the cookies are cooked all the way.
Cool on a wire rack for five minutes before serving. These freeze beautifully so feel free to stick half of them in the freezer but I can guarantee that they will not last long.
Place a scoop of ice cream between two cookies and place on a cookie sheet covered with parchment paper. Freeze for 30 minutes and serve.