OATMEAL RASPBERRY BAR COOKIES
1/2 c. room temperature
butter
1/2 c. light brown sugar
1 c. flour
1/2 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. Raspberry jam (or other fruit jams)
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Heat the oven to 350 degrees. Using an 8-inch square pan, line it with aluminum foil and then butter the foil. Mix all the ingredients together except the jam. I mix it all by hand so the butter will soften and combine with the dry ingredients, then I mix it briefly with a hand mixer to loosen it and get it to the consistency of a "crumble." Press 2 cups of the crumbled mixture into the bottom of the prepared pan. Spread the jam to 1/4 inch within the edge (try to stay from the edge so the fruit does not ooze out and stick on the foil when cooling). Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake at 35-40 minutes. Allow to cool on wire rack before removing from pan or cutting.
Peach 