- Easily substitute any other jam or preserve you have on hand.
- Used both whole wheat AND all-purpose flour.
- Work with cold butter, but allow to slightly softened for better ease of working with it.
- When adding the jam layer on the crust, remember to avoid at least 1/4-inch to 1/2-inch of the edge when spreading out the jam. The jam will stick to the edges when it bakes, making it difficult to remove the edge from the pan without breaking it.
- Recipe can be easily doubled. Use a larger sized baking pan.
Makes 9 cookie bars
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup old-fashioned oats
1/2 cup unsalted butter (1 stick), cubed
3/4 cup strawberry jam or preserves
Preheat oven to 350 degrees. Line an 8-inch pan with foil OR parchment paper and size so that there is an overhang. Lightly spritz with nonstick cooking spray.
Mix the sugar, flours, baking soda, salt and oats in a medium-sized bowl. With a fork or pastry blender, cut in the chilled, cubed butter and work until crumbly. Measure out 2 1/4 cups of the mixture and firmly, but evenly press into the bottom of the prepared baking pan.
Spread jam on top of crust avoiding at least 1/4 to 1/2-inch of the edge of the crust/pan. Sprinkle remainder of mixture over the jam and gently press into the jam layer.
Bake for about 35 minutes or until topping is golden brown. Cool on a wire rack. Allow to completely cool before cutting into 9 even bars.