Preheat oven to 350F. Line a large baking pan with parchment paper. Set aside.

In a medium-sized bowl, combine the flour, baking soda, salt, and ground cinnamon. Mix well. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter to beat on HIGH for 1-2 minutes, until creamy.

Add the brown sugar and granulated cane sugar to beat 2 more minutes. Scrape down the sides.

Add the egg to beat 1 minute. Scrape down the sides.

Add the vanilla and molasses to mix until well combined, about 30 seconds.

Add the flour mixture, quick oats, and finely chopped hazelnuts. Mix just until well-combined.

Using 2 tablespoons dough per cookie, evenly distribute out on the prepared baking pan.

Bake for 10-11 minutes, until tops of the cookies are set but centers still look very soft and almost undone.

Let rest on the pan for 10 minutes, then transfer to a wire rack to cool 20 minutes.

Place in the freezer for 20-30 minutes.

Scoop a very generous amount of Talenti Chocolate Hazelnut Crunch Gelato in the center of half of the semi-frozen oatmeal cookies, then sandwich with a cookie on top. Press down hard to seal together. Place on a large plate back in the freezer for 2-3 hours, until very firm.

If desired, drizzle the edges with melted chocolate and garnish with extra crushed hazelnuts. Freeze for another 10-20 minutes. Enjoy!