| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; room temperature |
| 1/2 |
c |
Light brown sugar |
| 1 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1 |
c |
Rolled oats |
| 3/4 |
c |
Seedless raspberry jam |
INSTRUCTIONS
Heat the oven to 350 degrees. Butter an 8" square pan, set aside. Mix all
ingredients together except the jam. Press 2 cups of the mixture into the
bottom of the prepared pan. Spread the jam to within 1/4" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into
the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before
cutting into 2 x 1-1/2" bars.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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