• In a small pan, brown the butter over medium heat. Carefully watch the butter so that it doesn't burn, letting it turn to a brown color and give off a nutty aroma. Once butter is browned, let it cool then refrigerate it to turn the butter back into a solid form but not totally cold  (this may take about 30 minutes)
• Preheat oven to 350 degrees.
• In a large mixing bowl, combine oats, flour, baking powder and salt.
• Using a stand mixer combine the browned butter and sugars until they are light and fluffy. Add in the eggs one at a time. Stir in the vanilla, then gradually add in the dry mixture. Once combined, stir in the butterscotch chips.
• Line a cookie sheet with parchment or a silt pat and bake cookies at 350 for 8-10 minutes or until golden brown. Remove from oven and let cool completely before making into ice cream sandwiches.

For Ice Cream Sandwiches

• Spoon out slightly thawed Peach Ice Cream onto one cookie then spread with the back of your spoon. Top with another cookie then immediately place it in the freezer. Repeat with remaining cookies and ice cream. For a nice finishing touch spread melted butterscotch chips over half of each cookie.