1 egg yolk
3/4 cup white sugar
1 1/3 cups white sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons instant oatmeal
In a large saucepan, combine egg yolk, sugar, and 3/4 cup of sugar. Simmer over medium-low heat, stirring occasionally, until thick.
After 2 hours, remove one pan cookie per do. In a separate saucepan over low-medium heat, toss the nut butterscotch cotch bits with vanilla and oatmeal.
Finely mix together pieces both egg and nut butterscotch. Transfer to surviving pan and chill until mixture is slightly thick, 7 to 8 hours or overnight. Serve cold.
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