3/4 pound bittersweet or semisweet chocolate, cut into 1/3-inch pieces
4 pints vanilla ice cream, softened slightly
Preheat the oven to 350°. Line two 11-by-17-inch jelly roll pans with foil paper, leaving 2-inches of overhang on the short sides of the pan. Spread the almonds in a cake pan and bake for about 5 minutes, until fragrant and lightly browned. Transfer the almond to a bowl.
In a small bowl, whisk the flour with the baking soda and salt. In the bowl of a standing electric mixer, cream the butter. Add granulated sugar and brown sugar and beat at medium high speed until light and fluffy. Beat in the egg until blended, then beat in the vanilla. At low speed, beat in the dry ingredients. Using a wooden spoon, stir in the toasted almonds, oats, cranberries and chocolate.
Scrape the cookie dough onto the prepared pans and pat it out into an even layer. Bake the cookies for about 15 minutes, until light brown around the edge. Transfer to a rack and let cool completely.
Turn the cookies out and peel off the paper. Spread the ice cream evenly over one of the cookies and top with the second cookie. Cover with foil and freeze until firm, at least 6 hours
Using a very sharp knife, cut the cookie into 24 sandwiches. Serve immediately, or return them to the freezer until serving time.
The ice cream sandwiches can be frozen for up to 1 week.