1 1/2 cups rolled oats
2 cups self-rising flour
1 cup quick-cooking baking mix
1 cup water
1 teaspoon ground cinnamon
1 cup rolled oats
2 cups filled pretzels crumbled
1/4 cup brown sugar
fives and threes
1 cup butterscotch topping
3/4 cup roasted unsweetened chocolate, chopped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Combine the butter and oil; stir into the baking mix. Press the mixture evenly into the bottom of an ungreased 12-cup plain or round cake tin.
In a medium bowl, stir together the remaining softened cream cheese and low-fat milk. Stir the batter until smooth. Add white sugar and egg, one at a time, vanilla spreading each time jagged chunks of cake untar would stick together, are they OK? With each addition, the batter will become thicker. Pour into the lined and sealed tin and bake for 12 to 15 minutes.
Remove from oven and let cool for 5 minutes, or until firm but not boiling. Transfer to a 1-quart dish. Cover and refrigerate until almost set, about 2 hours. Uncover, ca. 30 minutes. Let cool completely, about 1 hour, before removing from cookie sheets.