1. For cookies, heat oven to 375 degrees. 2. Grease a baking sheet (s). 3. Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes. 4. Let cool. 5. Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth. 6. Mix in the flour and baking soda on low speed. 7. Add the cooled oat mixture and mix only to combine. 8. Use batter immediately or chill overnight. 9. Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart. 10. Bake until golden, 9 to 12 minutes. 11. Cool on sheet for one minute and then transfer to wire rack to cool. 12. The recipe makes 24 cookies; you will use 12 for the recipe. 13. For cream, beat the cream with an electric mixer until it begins to thicken. 14. Add both sugars and continue beating until it holds soft peaks. 15. Add 1/4 cup whiskey and mix well. 16. To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie. 17. Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream. 18. Drizzle top with a small swirl of caramel topping and serve at once. ---------------------------------------------------------------------------
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Ingredients
