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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Thursday, February 24, 2011

Delicious Raspberry Oatmeal Cookie Bars

I happen to come across this cookie bar recipe at the allrecipe website. I did however, tweak the recipe a bit by adding more jam. The bars indeed are quite delicious, and can be made with various jams.



Delicious Raspberry Oatmeal Cookie Bars

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed light brown sugar
1 cup old fashioned rolled oats
1 stick butter (1/2 cup) softened to room temperature
1 cup seedless raspberry preserves (See *Note)

Line an 8x8-inch baking dish with aluminum foil. Once lined, spray the inside of the foil lined baking dish with a no-stick cooking spray; set pan aside.

In a medium size bowl, add the flour, soda and salt. Stir ingredients with a spoon to mix. Now add the brown sugar, oats, and butter. Mix ingredients with a pastry blender, to form a crumbly mixture. (I used a fork to mix the ingredients together thoroughly. It did take at least 5 minutes to blend everything together.)

Add 2 cups of the oatmeal crumb mixture into the baking pan. Press the crumb mixture down firmly with your hand.


Spread the preserves to within 1/4 inch from the edge of the pan.

Sprinkle remaining oatmeal crumb mixture over the preserves. Press the crumb mixture some-what firmly on top the preserves.

Place pan in a preheated 350 degree oven, and bake bars for 40 minutes.

Once the bars are baked, allow to cool to room temperature. (I then refrigerate the bars for a couple hours, so they can firm up a bit.)

Use aluminum foil to lift bar mixture from the pan. Cut bars into 12 squares.

*Note: I made these bars twice, once using raspberry preserves, and the other using home-cooked strawberry jam, but I found I much preferred the bars with the raspberry preserves. I think these bars would taste great using apricot preserves, or another kind of tart-tasting jam or preserves.


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