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