Categories: pastry

Ingredients

• 3/4 cup quick-cooking rolled oats
• 1/2 cup sugar
• 1/3 cup flour
• 1/4 tsp. baking powder
• 6 Tbsp. butter or margarine, melted
• 2 Tbsp. milk
• 2 Tbsp. light corn syrup
• Ice cream, slightly softened or chilled whipped cream or topping
• Frozen or fresh fruit

Directions

1. Blend all ingredients except ice cream and fruits in mixing bowl. Drop by level measuring-tablespoons onto well-grease cookie sheet, leaving plenty of space between (4 to a sheet). With back of spoon spread each to form a 3-inch cookie. Bake in preheated 375 degrees oven 6 minutes, or until caramel-colored. Cool only 1/2 minute. Working quickly, remove each cookie with long flexible spatula and place on inverted 6 oz custard cup; mold with hands to form basket. (If cookies harden before they are shape, return to oven for 1 minute) Cool baskets before removing from cups. Just before serving, fill baskets with ice cream and garnish with fruit.

2. Note: crumble any cracked cookies and use later as topping on ice cream or custard.

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