Raspberry Oatmeal Squares

By dfallon

Soft, chewy, delicious.

Ingredients

• OATMEAL BASE
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 cups old-fashioned rolled oats, divided (1 3/4 cup; 1/4 cup)
• FILLING
• 1 cup raspberry jam or preserves

Preparation

Step 1

Preheat oven to 350 degrees and place rack in center of oven.

Grease a 9 x 9 inch pan with butter or cooking spray (or you can line with parchment paper to remove easily later).

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 flour and baking soda.

Add flour mixture 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 (about 2 cups) into the bottom of the prepared pan. Spread the raspberry jam (preserves) over the oatmeal base.

To the remaining dough, stir in the remaining 1/4 cup of rolled oats.

Crumble this mixture evenly over the top of the raspberry jam, then gently press in.

Bake for about 25-30 minutes or until nicely browned.

Place pan on a wire rack to cool completely.

Cut into squares. Best if made the day before serving. Store in the refrigerator.