Instructions
Preheat the oven to 350°F. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.)
Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
TO ASSEMBLE THE SANDWICHES:
When the cookies are completely cool, scoop ⅓ cup of ice cream onto one cookie. (I use a generous scoopful of ice cream made with the same cookie dough scoop I used to make the cookies.) Then top with a second cookie and press gently to spread the ice cream evenly between the cookies.
Fill all the cookie sandwiches and then place the ice cream sandwiches on a large tray in the freezer until firm. Enjoy!
Notes
FREEZER STORAGE TIPS: The ice cream sandwiches can be stacked in a large airtight container and they will keep well that way. They can also be wrapped individually in foil.
I do not recommend storing the sandwiches in zip-close or sandwich bags, they will absorb some of the plastic smell. For what it’s worth, no one else in my family was bothered by it, but I didn’t care for it.
