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1
Preheat the oven to 350.
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2
Line two 11-by-17-inch jelly roll pans with foil paper, leaving 2-inches of overhang on the short sides of the pan.
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3
Spread the almonds in a cake pan and bake for about 5 minutes, until fragrant and lightly browned.
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4
Transfer the almond to a bowl.
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5
In a small bowl, whisk the flour with the baking soda and salt.
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6
In the bowl of a standing electric mixer, cream the butter.
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7
Add granulated sugar and brown sugar and beat at medium high speed until light and fluffy.
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8
Beat in the egg until blended, then beat in the vanilla.
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9
At low speed, beat in the dry ingredients.
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10
Using a wooden spoon, stir in the toasted almonds, oats, cranberries and chocolate.
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11
Scrape the cookie dough onto the prepared pans and pat it out into an even layer.
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12
Bake the cookies for about 15 minutes, until light brown around the edge.
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13
Transfer to a rack and let cool completely.
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14
Turn the cookies out and peel off the paper.
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15
Spread the ice cream evenly over one of the cookies and top with the second cookie.
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16
Cover with foil and freeze until firm, at least 6 hours
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17
Using a very sharp knife, cut the cookie into 24 sandwiches.
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18
Serve immediately, or return them to the freezer until serving time.
