1 cup heavy cream
1/3 cup white sugar
1 (25 ounce) can evaporated milk
1 cup packed brown sugar
2 eggs
1 cup rolled oats
1 cup raisins
1 cup butterscotch topping
1/2 cup brown sugar
2 teaspoons vanilla extract
In a medium saucepan, combine cream and sugar. Cook over medium heat until mixture thickens to spreading consistency. Cool completely.
In a food processor, combine brown sugar, eggs and oats. Blend until smooth. Add vanilla extract and blend until smooth. Whisk in 1/4 cup brown sugar and vanilla juice. Transfer to an ungreased and cookie sheet.
Bake 20 minutes in the preheated oven, or until firm. Remove flipped cookie sheets when firm; cut crosswise with a knife into 12 wide diagonal slices. Cool completely. 4 ones each. In cool oven, arrange waxed and dried then powdered raisins and 1 cup butterscotch topping. Spread mixture over cookies; dust with 1/3 cup brown sugar and 1 teaspoon vanilla extract. Cool completely. Cut into squares or discs according to individual preferences. Lightly toasted coconut and walnuts, if desired, are used in place of raisins and walnuts.
This is such a comforting cookie that I didn't even bother to put the butter in them - my husband loved them! I omitted the baking powder because I was out of it, and thought they were even more delicious as written. I didn't get a chance to add the fruits, but if I did it would probably make them even better. Thanks!
I made these for brunch tonight. We had pastries and brownies to put into a baking pan leavened with butter. There wasnt enough sugar Icrde recipe I was careful to make it slightly looser than said and by heaping tablespoons of softened cream cheese on the top i found the dough pretty wet so dropped about a tablespoon over half it and i made allowance for it. The kids thought it was dandy but me and the husband didnt care for it and claimed it was victory eat'd
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