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Toffee Chocolate Chunk Ice Cream Sandwiches

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Ingredients
  

  • 1 stick butter softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 egg room temp
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup quick cook steel cut oats blended to a powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tbsp baking soda
  • 1 cup chocolate chunks
  • 3/4 cup pecans chopped
  • 4 oz toffee chopped
  • Vanilla ice cream Light vanilla from Trader Joe's

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large bowl cream together butter and sugars until well blended. Add egg and vanilla.
  • Add dry ingredients and beat until well blended.
  • Toss in chocolate chunks, nuts and toffee; fold into batter.
  • Chill batter in fridge for about 30 minutes.
  • Scoop out by the heaping tablespoon, roll into balls and set on a baking sheet lined with parchment or a silpat.
  • Bake for 8-10 minutes (check after 8 minutes); cookies are done when they are browning on the bottom. Allow to cool for 5 minutes on the pan before moving to a wire rack. Make sure they are cool enough that they are set so they do not melt through the wire rack.
  • Once cooled completely, take two cookies of equal size and scoop around 1/3 cup onto the flat side of one. Gently smush down into an even layer and top with the other cookie.