¾ cup (1½ sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1⅔ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1½ cups quick-cooking oatmeal (uncooked)
1½ cups seedless raspberry jam
What to Do
Preheat oven to 400℉. Spray a 9 x 13-inch baking pan with cooking spray. In a large mixing bowl with an electric mixer set on medium speed, beat butter with brown sugar until the mixture is soft and pale yellow.
Measure the flour, salt, baking soda, and oats, pour into a medium bowl, and stir with a large spoon.
Transfer the mixture to the large bowl. Beat for about 1 minute or until no traces of flour are visible. Measure 1 cup of dough (it will be crumbly) and set aside. Transfer remaining dough to the prepared baking pan.
Press the dough evenly into the bottom of the pan. Measure the jam and spread it over the dough in the pan. Leave a ¼-inch margin around the edges. Sprinkle the 1 cup of reserved dough over the jam.
Bake for 20 to 25 minutes, until the crust is golden brown. Cool for about ½ hour. Cut into bars.**
*Be careful not to overbake the raspberry bars. When baking time is up, check for doneness by gently shaking the pan. The jam should jiggle just a little but will firm up as the cookies cool.
**You can store these cookies for up to 3 days in an airtight container, or freeze them for about 1 month.