3/4 c. all purpose flour
3/4 tsp. baking soda
1/2 c. butter, room temperature
1/3 c. packed brown sugar
1 tsp. vanilla
1 1/4 c. old fashioned oats
1/3 c. plus 2 tbsp. semi-sweet chocolate chips
1 qt. vanilla ice cream, slightly softened
1/3 c. semi-sweet chocolate mini chips; for garnish

Heat oven to 350 degrees. Lightly grease 2 cookie sheets. Mix flour and baking soda. In a large bowl, beat butter, sugar, and vanilla with electric mixer until fluffy. Stir in oats, flour mixture, and 1/3 cup chocolate chips until blended.

Divide dough in half. Place half in middle of each cookie sheet and spread into an 8 inch circle. Sprinkle with remaining 2 tablespoon of chips, then score into 8 wedges with a sharp knife. Bake both 15 minutes. Cool on sheet 10 minutes before removing to racks to cool. To assemble cut scored cookie into 8 wedges. Place plain cookie flat side up on serving plate. Quickly spread ice cream as evenly as possible over it.

Arrange 7 cookie wedges on top. (The 8th is for the cook.) Press mini-chips into ice cream around sides. Freeze until ice cream is firm. Cut between wedges to serve. Makes 7 servings.