With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.
In a bowl, combine the flour, oats, baking soda, and salt. Set aside.
In a bowl, cream the butter, brown sugar, oil, and corn syrup with an electric mixer. Add the egg and beat until smooth. On low speed or with a wooden spoon, stir in the dry ingredients.
With a spoon, place about 22.5 ml (1 1/2 tablespoons) of dough for each cookie, spacing them so as to get about 9 cookies per sheet. Press lightly. Bake one sheet at a time, for 8 to 10 minutes or until the edges are golden brown. Cool on the baking sheet.
For each sandwich, place about 60 ml (1/4 cup) of ice cream between two cookies and press lightly to evenly distribute the ice cream. Place on a baking sheet and freeze for at least 2 hours. Cover in plastic wrap for better preservation.
You can press the edges of the sandwiches in chopped nuts, chocolate, or candy.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.