2/3 cup (160 ml) butter, softened
1 cup (240 ml) brown sugar, packed
1 egg
1 teaspoon (5 ml) vanilla
1 cup (240 ml) all-purpose flour
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) baking soda
2-1/2 cups (600 ml) oatmeal
1 cup (240 ml) semi-sweet chocolate chips, melted (6 oz/168 g)
2 cups (480 ml) vanilla ice cream

Cream butter with brown sugar until light and fluffy. Add egg. 
Beat well. Add vanilla.

Sift flour with cinnamon, salt and baking soda. Stir into butter
mixture, mixing well. Add oatmeal. Stir until well combined.

Roll cookie mixture into 12 to 14 equal balls. Place on an 
ungreased cookie sheet. Flatten balls to 3 inches (7.5 cm) 
in diameter. Bake at 375 F (190 C) for 12 to 14 minutes, 
until golden brown but still soft. Cool completely on a wire rack.

Spread melted chocolate on bottom sides of each cookie. Let cool
for chocolate to harden.

Soften ice cream by placing in the refrigerator for 10 to 15 minutes.
Place ice cream in a 1/2-cup (125-ml) measuring cup to form (don't
fill it - just use it as a mold). Spoon onto the chocolate side of one
cookie. Press another cookie on top. Smooth edges with a knife.
Eat immediately, or store in the freezer.

Posted by Marilynn, chief_cook2 on Jun 5, 2003

Source: http://www.nancys-kitchen.com