There has been a jar of Raspberry Jam in my fridge since…hmm let me think about it…October. Parent’s Weekend. I bought it to go with my homemade biscuits. I guess I just don’t have much use for jam. I prefer fruit 9 times out of 10. Except with biscuits, haha. I decided to use it all up today in All Recipe’s Delicious Raspberry Oatmeal Cookie Bars. I was a little skeptical of the lack of eggs, but who am I to argue with the 500+ people that said these came out great. I took the advice of some reviewers and added a big 1/2 tsp cinnamon to the dough. I also went the “healthy” route and used 1/2 regular flour, 1/2 white whole wheat, and omitted a tbsp of butter. I was a little nervous the bars would crumble, but with the exception of the corners, they held together fine. I took the time to really push the dough into the pan. The only other thing I did was add some lemon zest into the jam. Very good bars!
Delicious Raspberry Oatmeal Cookie Bars – All Recipes
- 1/2 cup packed light brown sugar
- 1 cup all-purpose flour (1/2 cup white whole wheat, 1/2 cup all purpose)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup rolled oats (I used old-fashioned)
- 1/2 cup butter, softened
- 3/4 cup seedless raspberry jam (whatever was left in the jar, it looked pretty close)
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil. (I baked at 325, because of my pans)
- Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
- Bake for 35 to 40 minutes in preheated oven, or until lightly browned. (It only needed 25.) Allow to cool before cutting into (12) bars.