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1
Preheat oven to 375 F. Place a Silpat mat or parchment paper on 2 cookie sheets and set aside.
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2
In a large mixing bowl using a mixer with paddle attachment, cream butter and yogurt until light and fluffy. Add in both sugars, and cream again until well incorporated. Add in eggs on at a time, mixing in between. Then add vanilla, mixing well.
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3
In a separate bowl combine both flours, oats, cinnamon, baking powder, and salt. Add dry mix to wet mixture and combine on low speed until mixed through. Add in all of the chocolate chips and chopped chocolate, and stir to combine.
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4
Drop dough by a large cookie scoop or ice cream scoop onto baking sheet spacing them about 2 inches apart. Bake 9-11 minutes, until cookies are golden brown on the edges. You should get 24 cookies.
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5
Remove from cookie sheet and let cool completely on a wire cooling rack. Put the Heath Bar bits/sprinkles in a shallow bowl or plate.
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6
Once cookies have completely cooled, Place 1 scoop of slightly softened ice cream on the bottom of 12 cookies. Top ice cream halves with remaining cookies, and press down gently to get ice cream to the edges.
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7
Roll the edges of the cookies in toffee bits, chocolate sprinkles, chopped nuts, etc so the toppings stick to the ice cream. Or leave plain. Enjoy immediately, or if using later, simply wrap each cookie sandwich securely in cling wrap, and keep frozen until ready to enjoy.
