Amaretto Chocolate Chip Cookie Sandwiches

Ingredients

• 0.8 teaspoon almond extract pure
• 0.3 cup amaretto 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 large eggs room temperature
• 2.3 cups flour all-purpose
• 1 cup brown sugar packed
• 1 cup granulated sugar 
• 0.5 cup old-fashioned oats 
• 0.5 teaspoon salt 
• 12 ounce semi chocolate chips 
• 1 cup butter unsalted room temperature
• 3 pints whipped cream softened
• 1 cup almonds whole toasted chopped

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• mixing bowl
• wire rack
• plastic wrap
• hand mixer

Directions

1. Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
2. Finely chop the oats in a food processor.
3. Mix in the flour, baking powder, baking soda, and salt. Set aside.
4. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract.
5. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
6. For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough).
7. Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes.
8. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
9. Place the ice cream in a large bowl.
10. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
11. Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.