1

Preheat oven to 350 degrees F.

2

In a large bowl, combine flour, baking powder, sugar and oats. Stir until well combined.

3

In a separate bowl, mix cream, corn syrup, butter and vanilla. Add to the dry ingredients and mix just until combined. Set aside and let sit for 15 minutes.

4

Drop batter in heaping teaspoons onto cookie sheets lined with parchment paper, spacing them out evenly. Only place 6 cookies per sheet as they will spread out a lot.

5

Bake 8-10 minutes, or until golden brown. Let cool on cookie sheet for a couple of minutes and then gently transfer to wire racks to cool completely. If you are storing cookies, place in an airtight container with wax paper separating each cookie.

6

Mix ice cream with cinnamon until it has reached your desired taste. Return to freezer.

7

When ready to assemble sandwiches, turn the cookies flat side up on a baking sheet lined with parchment paper. Using a large spoon or rubber spatula, scoop ice cream and place on the flat side of a cookie. Gently spread to the edge.  Top with another cookie flat side down.

8

Wrap each individually with plastic wrap and return to the freezer.  Let sandwiches freeze until firm, then they will be ready to serve at any time.