Raspberry Oatmeal Cookie Bars

It's rare that I bake anything that doesn't contain chocolate, but I had several containers of oats in my cabinet that I wanted to use up. My first thought was oatmeal raisin cookies, but cookies are so time consuming, especially since my tiny oven can really only accommodate one cookie sheet at a time. So I searched All Recipes for for a bar cookie that would use up my oats and found this one. It was incredibly easy and the bars tasted great. I followed the advice of the reviewers and doubled the recipe to bake in a 13" x 9" pan. I was a little worried about cutting them, as may of the reviews said they crumbled when cut or that it was better to let them sit overnight and then cut them, but mine cooled for an hour and sliced perfectly. I wish I had used a little more jam, but I only had the one jar - next time I'll add a little more. I recommend these for an easy and light dessert. These went to school with Joe along with the pumpkin blondies for his coworkers to enjoy.

Raspberry Oatmeal Cookie Bars

1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.