1/2 cup unsalted butter, room temperature
1 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled oats, divided
Preheat oven to 350 degrees F and place rack in center of oven. Butter
(or use a non stick cooking spray) a 9
x 9 inch pan.
Oatmeal Base: beat the butter and sugar until
light and fluffy (about 2 minutes). Add
the egg and vanilla extract and beat until incorporated. In a separate
whisk together the
flour, baking soda, and salt. Add to the butter mixture and mix
until well combined. Stir in 1 3/4 cups of the rolled
oats. Press 2/3 of the dough into the bottom of the prepared pan.
raspberry jam over the oatmeal base.
To the remaining dough add the remaining 1/4 cup of rolled oats.
Crumble this mixture evenly over the top of the
raspberry jam. Bake for about 25 - 30 minutes or until nicely browned.
Place on a wire rack to cool and then cut into squares.
Makes about 16 - 2
These are best if
made the day before serving. Store leftovers in the refrigerator.
In : Recipes