Instructions

In a medium bowl, whisk together flour, oats, cornstarch, baking soda, salt and instant espresso powder.

In the bowl of a stand mixer fit with a paddle attachment, beat together butter, coconut oil, amond butter, and sugars until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the butter mixture with a spatula.  Add the eggs, one at a time, beating on medium speed until mixture is fluffy, about 1 to 2 minutes.  Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined.  Stop the mixer, add the chocolate chunks and fold together with a  spatula until well combined.  Cover the dough and refrigerate for about 45 minutes (or longer).

Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.

Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans.  Bake for about 12 minutes, until lightly browned around the edges.  Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. 

Once cooled, store in an airtight container and put them in the freezer.

Once frozen, match up cookies of similar sizes and scoop your favorite vanilla ice cream (or cool whip) and sandwich the cookies. Dip the sides in a bowl of mini chocolate chips, if desired. Place back in freezer for about an hour. Then enjoy.