1 cup oatmeal
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
1/2 teaspoon almond extract
1/2 cup white sugar for rolling
1/2 cup milk
1/2 cup chopped pecans
1/2 cup confectioners' sugar
1/2 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C).
Combine oatmeal, butter, 1/2 cup sugar, and vanilla extract in medium bowl; stir to coat dough. Place dough in a 9x13 inch baking dish.
Roll out half of dough to fit 9-inch pie pan. Cut into 1/2 inch slices.
Roll out remaining 1/3 inch slice to fit 9-inch pie pan. Cut into 1/4 inch slices. Place walnut halves on bottom of pie pan.
Starting with 2 tablespoons oatmeal, stir in 1/2 cup sugar and 1/2 cup vanilla, eggs, almond extract, and 1/2 cup white sugar.
Bake 18 inches from oven, then cut in half at 12-inch intervals until all dough is used. Cool completely before rolling out the rest of dough.
Take extra cookie dough and cut into 1/2 inch slices. Place cookies 1 inch apart onto ungreased baking sheet.
Bake for 6 to 8 minutes or until edges are lightly browned. Cool 10 minutes; remove from baking sheet. Cool completely before rolling out the rest of dough.
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