1 (18.25 ounce) package Oatmeal Cookies
239 cream cheese
5 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
30 caramel pieces
6 ounces butterscotch turnovers (seeds)
2 tablespoons powdered lemon zest
For the filling: Combine 1/2 cup olive oil, 2 tablespoons butter and salt and sugar and mix together; mix thoroughly. Reserve 1/2 cup oat cereal syrup, or mix powdered sugar with 2 tablespoons lemon zest and reserved cereal syrup.
For the centerpieces: Cream together the cream cheese and flour; beat until fluffy. Stir in 2 tablespoons lemon zest just before adding cream cheese mixture. Press firmly into pan. Pour within 7 inches of edge of pan.
Bake 4 to 6 hours in the preheated 350 degrees F (175 degrees C) for an oven proof cookie. Cool completely, and cut into diameter 8 inch strips.