• Preheat oven to 350° and prepare baking sheet(s) by lining with parchment paper.

For The Cookies

• Add rolled oats to a chopper or food processer and pulse until oats are various textures, not powder.
• In a large mixing bowl, add oats, flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
• In a separate large bowl, beat butter using a hand mixer. Add brown sugar and granulated sugar and beat until mixture is light and fluffy.
• Add the eggs into sugar mixture, beating between each addition. Add vanilla and mix well.
• Add ½ of the dry ingredients into the wet mixture and beat on low until incorporated. Now add remaining flour mixture and beat until fully incorporated.
• Using a heaping tablespoon, roll the dough into balls and place on prepared baking sheet(s) two inches apart.
• Bake for 10-12 minutes.
• Remove from oven, let cool for 5 minutes, then transfer cookies to a wire rack. Allow cookies to cool completely.
• In a medium mixing bowl, combine powdered sugar, cream, and maple syrup. Whisk until sugar is dissolved and ingredients are well combined.
• Dip tops of cooled cookies into icing and place back onto wire rack to allow icing to set.

Assembling the Ice Cream Sandwiches

• Cut the sides off of the carton of ice cream and slice the ice cream into ½ inch chunks.
• Using a circular biscuit/cookie cutter about the size of the cookies, cut ice cream and place each piece between two cookies.
• Place on a baking sheet and put in the freezer.
• Once set, wrap each ice cream sandwich in plastic wrap.
• When ready to serve, unwrap and enjoy.