1-1/2 cup water
1 cup quick oats
1/2 cup (1/4 lb.) butter or margarine
1 cup granulated sugar
1 cup brown sugar
2 tablespoon molasses
2 eggs
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Caramel Topping:
6 tablespoon butter or margarine
3/4 cup brown sugar
3 tablespoon half and half
1 cup flaked coconut
1 cup chopped pecans
Bring water to boil. Place oats in a bowl and pour water over; let cool to lukewarm. In another bowl, beat butter until creamy and gradually add the granulated and brown sugars, beating well. Mix in molasses, eggs and oats mixture. Stir together the flour, soda, cinnamon, salt and nutmeg. Add to creamed mixture and heat until smooth. Turn into a greased and floured 9-inch square baking pan. Bake in a 350 degrees oven for 50 minutes, or until top springs back when touched lightly. Remove from oven and spread with caramel topping. Place about 4 inches under broiler and broil until topping browns. Let cool.
Caramel Topping:
Place in saucepan, butter or margarine, brown sugar and half and half; stirring, heat until butter melts. Add flaked coconut and chopped pecans. Boil for 1 minute, stirring.