1 pkg. Pillsbury Big Deluxe oatmeal raisin cookies
2 c. raisins
3 egg yolks
1 c. granulated sugar
1 1/2 c. sour cream
3 Tbsp. cornstarch
1 t. cinnamon
1 t. vanilla
1/2 c. light brown sugar
3/4 c. flour
1 c. oatmeal
1/2 c. butter, softened
1/2 c. walnuts, chopped.

Boil raisins in 1 1/2 c. water. Bring to a rolling boil. Simmer for 10 minutes. Drain and cool slightly.
Lay Pillsbury dough in center of a buttered 13-by-9-inch baking dish. Press firmly until entire bottom of dish is covered with cookie crust, and all cookies are firmly joined together. Bake in a preheated 350 degree oven for 6 minutes.
Mix egg yolks, sugar, sour cream, and cornstarch in a medium saucepan. Cook over medium heat until mixture thickens. Add cinnamon and vanilla. Fold cooled raisins into creamed mixture. Spread over cookie crust.
With fingers, mix brown sugar, flour and oatmeal into butter. Add walnuts and sprinkle over top of creamed raisin mixture.
Bake in 350 degree oven for 30 minutes.
Cool. Cut into 24 squares.