Preheat oven to 350'F 

Line baking sheets with parchment paper or Silpat mat

Cream butter and both sugars on high for 3 minutes until light and fluffy

Add in vanilla and eggs and mix until just combined

Mix flour, baking soda and salt in a separate bowl and then add to the butter mixture until just combined.

Add chocolate chips and oats and mix until just combined

For this recipe, I used a large cookie scoop so that my cookies were of the same shape and size. Space your dough scoops about 2-3 inches apart on your mat

Bake for 13-14 minutes until just browning on the edges but still soft in the center.

Let cool on wire rack

My cookies were about 3-3.5 inches in diameter and I wanted my ice cream rounds to be about that size. As Kismet would have it...a typical tin can is about 3" in diameter. So I washed out a used tin can, removed both top and bottom, packed vanilla ice cream in, place the can in a ziplock bag and put it back in the freezer for about 2 hours or until frozen solid. 

Once the ice cream was frozen, I was able to cut it into 6 slices. Then I refroze another 'can' of ice cream and cut it. If you want to do it all at once, then use 2 empty cans. You may need to pop your sliced ice cream rounds back in the freezer if they start to melt.

It was then just a matter of making the sandwiches and rolling them in the mini chocolate chips.

They are practically perfect in every way when eaten now...but if you do need to freeze them, they can sit at room temperature for 5 minutes without melting and then the cookie is just that much softer.