Murray Hill Farm

Oatmeal Base:

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

Filling:

1 cup raspberry jam

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 bowl whisk together the wheat 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. 

Spread the 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 inch squares.

These are best if made the day before serving. Store leftovers in the refrigerator.