1 cup butter-flipped bowl type muffin mix
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup rolled oats
1 cup chopped pecans
1/2 cup butter, melted
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 (18 ounce) can evaporated milk
1 cup chopped pecans
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream the butter. Mix together the brown sugar and vanilla. Stir in oats, pecans, butter or margarine and brown sugar. Fold in almond oil. Fold in pecans.
Drop cookie dough in 1/2 cup of the melted margarine. Press into the bottom of a 9 inch springform pan. Pour remaining mixture over cookie dough.
Bake in preheated oven for 15 to 18 minutes, until center is shallow. Cool at room temperature before removing from pan.
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