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Categories:
pecans cream cheese condensed milk vanilla eggs flour brown sugar cold butter baking chips raisins oats
Viewed: 56 - Published at: 3 years agoIngredients
- 1 (16 ounce) package pillsbury refrigerated oatmeal raisin cookies (12 cookies)
- 2 cups chopped pecans
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup cold butter
- 3/4 cup hershey's cinnamon baking chips
- 1 cup raisins
- 1/2 cup old fashioned oats or 1/2 cup quick-cooking oats
Method
- Heat oven to 350°F In bottom of ungreased 13x9-inch pan, press cookie dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press firmly into dough. Bake 13 to 17 minutes or until golden brown.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add milk, vanilla and eggs; beat until well blended. On low speed, beat in 1/2 cup of the flour. Pour over crust; spread evenly.
- In medium bowl, mix brown sugar and remaining 1/2 cup flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cinnamon chips, raisins, oats and remaining 1 cup pecans. Sprinkle over cheese mixture.
- Bake 35 to 45 minutes longer or until set. Cool completely, about 2 hours. To serve, cut into 4 rows by 4 rows. Store in refrigerator.
