Amaretto Chocolate Chip Cookie Sandwiches

	TOTAL TIME: 5 hr 15 min Prep: 45 min Inactive Prep: 4 hr Cook: 30 min YIELD: 4 dozen individual cookies or 2 dozen ice cream sandwiches LEVEL: Easy
INGREDIENTS
1/2 cup old-fashioned oats 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, room temperature 1 cup (packed) golden brown sugar 1 cup granulated sugar 2 large eggs, room temperature 3/4 teaspoon pure almond extract 1 (12-ounce) bag semisweet chocolate chips 1 cup whole almonds, toasted and chopped 3 pints vanilla ice cream, softened slightly 1/3 cup amaretto liqueur
DIRECTIONS
Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F. Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside. 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. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds. For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature. To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours. 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.