- For Sundaes:
- 1/2 cup whipped cream
- 1/2 cup lemon curd
- 8 oatmeal cookies (recipe follows)
- 2 cups fresh strawberries, stemmed, sliced, and sweetened to taste with sugar
- 2 cups strawberry ice cream
- Powdered sugar for garnish
- For Cookies:
- 2 cups rolled oats
- 1 1/2 cups unsalted butter at room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3/4 cup toasted pecans, finely chopped
- 2 1/4 cups unbleached flour
- Instructions for sundaes: Gently fold together whipped cream and lemon curd.
- Place one cookie on each serving plate. Place some strawberries on each cookie. Top berries with a scoop of ice cream, then a generous spoon of the lemon cream. Gently crumble remaining cookies over ice cream. Sift powdered sugar over the top.
- Instructions for cookies: Heat oven to 300 degrees F. Place oats on a cookie sheet and toast in oven 10-15 minutes or until lightly browned.
- Increase oven temperature to 350 degrees F.
- In an electric mixer, beat butter with vanilla, baking soda and salt until creamy. Add sugars and mix until light and fluffy. Add nuts and mix briefly. Using a spatula or wooden spoon, fold in oats and flour, making sure ingredients are well combined.
- Roll dough into 1 1/2-inch balls and gently flatten into 1/2-inch-thick disks. Place on a cookie sheet, leaving enough space in between to allow them to spread during cooking.
- Bake cookies for 15 -20 minutes or until lightly browned but still slightly soft in the center.