Ice Cream Sandwich Sliders

Servings: 20 Sandwichs

Heat oven to 350ºF
Cover 3 cookie sheets with parchment paper.
In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.
With an electric mixer, beat the butter and both sugars until light and fluffy.
Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended.
Add the flour mixture in two additions, beating until well combined. Stir in the raisins or chocolate chips and pecans.
Using a tablespoon measure, scoop small amounts of dough and roll into a small ball, about the size of a walnut. Place on a cookie sheet leaving a few inches for each one to spread.
Bake until the centres of the cookies are soft and no longer look wet, about 9-11 minutes.
Let cool on sheets about 5 minutes; transfer to a wire rack to cool completely.
Using a spoon, scoop a small amount of ice-cream in the centre of a cookie and press down with a second cookie, freeze immediately.