To make the cookies, heat the oven to 350 degrees. In a small bowl, whisk together the flour, baking soda, cinnamon and salt. In a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy. Add the egg and vanilla and beat well. Stir in the flour mixture and beat until just combined. Stir in the oats and chocolate. Divide the dough into 24 tablespoon-size balls and arrange on two ungreased baking sheets, leaving about 3 inches of space between them. Bake for 10 to 12 minutes, or until golden brown around the edges. Transfer the cookies to a rack and cool completely. Soften the ice cream until it can be stirred, but is not melted. The easiest way to do this is to transfer the ice cream to a microwave-safe bowl and heat in 10-second intervals until it reaches the desired consistency. Add the toffee bits and mix well. While the ice cream is soft, scoop a bit onto the bottom of a cooled cookie, then top with another cookie.
|