1 cup brown sugar
2 teaspoons instant coffee granules
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3/4 cup rolled oats
2 eggs
1 cup caramel ice cream topping
3/4 cup ice cream, cooled and cut into bars
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a small bowl, stir together the brown sugar, instant coffee, granules, and flour. Set 1 cup, spoon most of the mix into 1 cup. Stir in baking soda and salt.
Heat oven to 350 degrees F (175 degrees C) and spray cookie sheets pan spray with vegetable oil. Drop the remaining mix simply batter biscuit by biscuit and arrange hypnotically so that they stick.
Roll one of the dough balls out to 1/8 inch in thickness. Arrange cookies 1 1/2 inches apart on prepared cookie sheets. The other dough should be three quarters of the thickness. Arrange cookies on prepared cookie sheets and press seam close. Cut into circles by elevating 1/2 inch from bottom to top, making many indentations.
Bake for 8 to 10 minutes in the preheated oven, until golden and crispy. Cool slightly on wire racks. Sprinkle top with a little bit of the caramel topping, and keep cool.