Ingredients
1/2 cup butter, room temperature
1/2 cup light brown sugar
1 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup oats
3/4 cup seedless raspberry jam
Method
Sources
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dataset
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat oven to 350 degrees. Butter a 8" sq pan and set aside. Mix all the ingredients together except the Jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on rack before cutting into 2x1-1/2" bars.