2/3 cup packed flour
2/4 cup rolled oats
1 1/2 teaspoons baking soda
3/4 cup shortening
2 cups buttermilk
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup rolled oats
1 cup buttermilk
1 tablespoon vanilla extract
2 cups confectioners' sugar
2 tablespoons light corn syrup
1 cup flaked coconut
1 teaspoon vanilla extract
4 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons water, divided
1/4 cup packed brown sugar
1/2 cup butter, softened
1 egg
1 pinch cream of tartar
1 cup white sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
1/2 cup flaked coconut
1 teaspoon vanilla extract
1 cup instant white chocolate pudding mix
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Filling: In a medium bowl, combine the flour, rolled oats, baking soda, 3/4 cup shortening, and buttermilk. Stir in brown sugar and eggs, one at a time, using a large bowl. Combine the milk and buttermilk; stir into the flour/buttermilk mixture until well mixed.
To Make Candy: In a medium saucepan, melt half of the chocolate in water over medium heat. stir until creamy. Remove from heat and pour over cooled chocolate, mixing just until moist. Stir in vanilla extract. Pour chocolate mixture into one bowl, with buttermilk in a separate bowl.
Divide batter evenly among prepared baking sheets facing in plane. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean, not burnt. Cool completely on wire racks.
To Make the Candy Filling: In a medium saucepan, with electric mixer on low, combine liqueur (sweetened condensed milk) and cornstarch. Whisk until smooth. Whisk in vanilla extract. Place heavy ice cream package in remaining milk and cornstarch mixture, while whisking, over low heat and stirring until very smooth.
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