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1
Preheat oven to 350 degrees.
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2
In a large mixing bowl with an electric mixer, cream the butter, sugar, cream, corn syrup and vanilla.
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3
In a separate bowl, combine the flour, oatmeal and salt, and add to the butter mixture.
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4
Beat on a medium speed until well combined.
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5
Chill the dough 30 minutes.
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6
Take the chilled dough and make into approximately 12 1-tablespoon balls.
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7
On a nonstick baking sheet, place three balls and flatten with the palm of your hand.
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8
Bake until spread, golden brown and lacy, about 10 minutes.
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9
Working quickly, mold the cookies over a rolling pin or coffee cup or can for a ``bowl'' look.
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10
Repeat, three cookies at a time, until the dough is gone.
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11
Dip or drizzle with the coffee caramel sauce and serve with ice cream, a mousse or cheesecake.
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12
Makes about 12 cookies FOR THE CARAMEL SAUCE: In a 2- to 3-quart saucepan, combine the sugar and water.
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13
Cover and cook over medium-high heat, without stirring, until the mixture is amber.
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14
Meanwhile, combine the coffee and Bailey's Irish Creme.
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15
When the sugar has reached the amber stage, remove the lid and carefully add the coffee mixture.
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16
The mixture will bubble, sputter and be very hot.
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17
Cool.
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18
Use with tuile cookies or as a sauce for other desserts.
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19
From the Irish Food Board
