Peanut Butter Oatmeal Biggies Ice Cream Sandwiches

Line a baking pan or tray with waxed paper. Using a small ice cream scoop, place 48 to 54 scoops of vanilla and chocolate ice cream on prepared tray. Cover with waxed paper and freeze for 1 hour.

Meanwhile, preheat oven to 375 degrees F. Lightly grease large cookie sheets; set aside.

In a large mixing bowl, beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, and baking soda. Beat on medium speed until mixture is fluffy. Add the eggs and the vanilla; beat well. On low speed, beat in the flour. With a wooden spoon, stir in the rolled oats and the raisins.

Using 1/4 cup dough for each cookie, drop the dough 3 inches apart onto prepared cookie sheets. Press the dough into 4-inch circles.

Bake in the preheated oven about 10 minutes or until the edges are golden. Let the cookies stand for 1 minute. Transfer the cookies to wire racks and cool completely.

To assemble sandwiches, place two scoops of vanilla and two scoops of chocolate ice cream between two cookies. Place each sandwich on a dessert plate and top with another scoop of each flavor of ice cream.