Raspberry Bar Cookies
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter or margarine, room temperature
1/2 cup brown sugar, firmly packed
3/4 cup raspberry jam, seedless
Preheat oven to 350°F. Grease an 8" x 8" square pan using Pan Release.
In a large bowl, combine flour, baking soda and salt with a wire whisk. Add oats, butter, and brown sugar. Stir until large crumbs form. Press 2 cups of the mixture into the prepared pan. Spread jam to 1/4" of the edge of the pan. Sprinkle remaining crumbs over top. Lightly press crumbs into jam.
Bake 35 to 40 minutes or until brown around edges. Cool completely in pan on wire rack. Cut into bars.
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