1 or 2 tablespoons butter, softened
1 cup confectioners' sugar
1 cup rolled oats
1 (18.25 ounce) can sweetened condensed milk
2 1/2 cups light brown sugar
3 eggs whites
1 (12 ounce) jar caramel ice cream topping (optional)
1 cup flaked coconut
1 (16 ounce) jar dark chocolate covered macaroni
Preheat oven to 350 degrees F (175 degrees C).
Beat butter or margarine and sugar in large bowl at high speed until creamy. Beat in oat mixture and milk. Stir eggs one at a time, then beat in a mixture of whites. Stir in cream cheese and caramel topping. Drop cookies by rounded tablespoons onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until mounding and sticky. Cool briefly on baking sheet; frost with raspberries if desired. (Optional) Decorate tops of prepared cookies with muscet formerly icing.
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