Raspberry Bar Cookies

Very very delicious bars. Moist on the bottom, crisp and buttery on the top with raspberry jam in the middle.


16 cookies


1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter or margarine, room temperature
1/2 cup brown sugar, firmly packed
3/4 cup raspberry jam, seedless


Preheat oven to 350°F (177°C). Grease an 8-inch square pan with Pan Release or cooking spray.

In a large bowl, combine flour, baking soda and salt with a wire whisk. Add oats, butter, and brown sugar. Stir until large crumbs form. Press 2 cups of the mixture into the prepared pan. Spread jam to 1/4-inch of the edge of the pan. Sprinkle remaining crumbs over top. Lightly press crumbs into jam.

Bake for 35 to 40 minutes or until brown around edges. Cool completely in pan on wire cooling rack. Cut into bars.

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