3/4 cup sweetened condensed milk
1/2 cup butter
1 egg, room temperature
3 cups rolled oats
1/2 cup packed brown sugar
1/4 cup flour
2 cups rolled oats
1/2 cup chopped walnuts
2 teaspoons bacon bits
1/2 cup packed brown sugar
3 tablespoons unsalted butter
1/2 teaspoon salt
1 cup peaches (optional)
Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream together the entire cream cheese mixture and butter, until smooth. Beat in the egg white until smooth. Stir in the oats, brown sugar, flour, and walnuts. Drop batter by heaping tablespoonfuls onto the prepared cookie sheets, and bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
To make the filling: In a large bowl, stir together the oats, brown sugar, 1/4 cup of flour, 1/2 cup of rolled oats, rolled oats and walnuts. Drop batter by heaping tablespoons onto the prepared cookie sheets, and bake for 10 to 12 minutes, or until a knife inserted into the center comes out clean. Cool before filling.
To make the topping: In a medium bowl, stir together the remaining flour, 3/4 cup of rolled oats, and 1/2 cup raw honey. Spread the mixture evenly over the cooled cookies. Refrigerate for at least 4 hours before serving.