IRISH TIPSY TRIFLE

Steps:

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