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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This cookie has a yummy topping. I keep my eye out for good microwave recipes like this delicious cookie.Ruby Williams, Bogalusa, Louisiana Ingredients:
1 cup quick-cooking oats |
1-1/2 cups water |
1/2 cup butter, softened |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
1-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
topping: |
1 cup flaked coconut |
1/2 cup chopped nuts |
1/2 cup packed brown sugar |
1/2 cup milk |
1/4 cup butter |
dash salt |
Directions:
1. In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined.
3. Pour into a greased 11-in. x 7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack to cool.
4. Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake. Yield: 8 servings.
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