INGREDIENTS

INSTRUCTIONS

From: esined@inforail.MV.COM (Denise Gaunt)  Date: Sat, 02 Sep 95
14:13:35 GMT This is a potent pairing of buttery,  chewy oatmeal
cookies with an indulgent amount of whiskey-spiked  whipped cream. The
cookie recipe is a great one for the files, worth  making even if
you're not going to make the trifle.  For cookies, heat oven to 375
degrees. Grease a baking sheet(s). Melt  the butter in a large skillet;
add the oats. Cook, stirring often,  until they begin to brown, 2 to 3
minutes. Let cool. Beat the brown  sugar, egg and vanilla with an
electric mixer on high speed until  smooth. Mix in the flour and baking
soda on low speed. Add the cooled  oat mixture and mix only to combine.
Batter can be used immediately  or chilled overnight. Drop the batter
onto prepared sheet(s), using a  tablespoon of batter for each one,
spacing them 3 inches apart. Bake  until golden, 9 to 12 minutes. Cool
on sheet for one minute; transfer  to a wire rack to cool. (Makes 24
cookies; you will use 12 for the  recipe.) For cream, beat the cream
with an electric mixer until it  begins to thicken. Add both sugars and
continue beating until it  holds soft peaks. Add 1/4 cup whiskey and
mix well. To serve, break a  cookie into coarse pieces into each of six
dessert goblets; drizzle  each one with a teaspoon of whiskey. Top with
a spoonful of cream,  another broken cookie, another teaspoon of
whiskey and another  spoonful of cream. Drizzle top with a small swirl
of caramel topping  and serve at once.  REC.FOOD.RECIPES ARCHIVES
/DESSERTS  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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