Pillsbury Bake Off Finalist Maurice Chinn, Brunswick, GA, Bake-Off Contest 44, 2010
1 package (16 oz) Pillsbury Big Deluxe refrigerated oatmeal raisin cookies (12 cookies)
2 cups Chopped Pecans
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla
1 cup All Purpose Flour
3/4 cup packed light brown sugar
1/2 cup cold Unsalted butter
3/4 cup Hershey’s cinnamon chips
1 cup raisins
1/2 cup old-fashioned or quick-cooking oats
Heat oven to 350°F. In bottom of ungreased 13×9-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.