- 20 mins
- 60 mins
Ingredients
- 1 pkg (16oz) Pillsbury refrigerated oatmeal raisin cookies (12svg)
- 2 cups Chopped Pecans
- 2 packages (8oz each) cream cheese, softened
- 1 can (14oz) Sweetened Condensed Milk
- 1 tsp 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 chips
- 1 cup raisins
- 1/2 cup old-fashioned or quick-cooking oats
Preparation
Step 1
1. Heat oven to 350°F. In bottom of ungreased 13x9" pan, press cookie dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press firmly into dough. Bake 13-17 mins or until golden brown.
2. 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.
3. 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.
4. Bake 35-45 mins longer or until set. Cool completely, about 2 hours. To serve, cut into 4x4 rows. Store in refrigerator.