“Easy flavorful Cookie recipe. Posted per request of a member who lost it and had fond memories of these cookies.”
READY IN:
38mins
SERVES:
12
YIELD:
4 dozen bars
UNITS:
Metric

Ingredients Nutrition

  • 524.46 g package yellow cake mix
  • 591.47 ml quick-cooking oats, uncooked
  • 146.68 ml butter or 146.68 ml margarine, melted
  • 340.19 g jar raspberry preserves or 340.19 g jar apricot preserves or 340.19 g jar blackberry preserves or 340.19 g jar strawberry preserves
  • 14.79 ml water

Directions

  1. Preheat oven to 375°F (190°C).
  2. Grease a 13 x 9-inch baking pan; set aside.
  3. Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
  4. Measure half of crumb mixture (about 3 cups) into prepared baking pan.
  5. Press firmly to cover bottom.
  6. Combine preserves with water; stir until blended.
  7. Spread over crumb mixture in pan.
  8. Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
  9. Bake for 18 to 23 minutes or until top is very light brown.
  10. cool in pan on wire rack; cut into bars.
  11. Store in airtight container at room temperature.

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