Razzle Raspberry Oatmeal Cookie Bars
"I love these cookie bars, could eat a whole pan in one sitting. The raspberry preserves taste just right in this recipe, but while eating them I fantasize about trying them out with blueberry."
photo by Izy Hossack
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
9
ingredients
- 1⁄2 cup brown sugar
- 1 cup self-rising flour
- 1 cup rolled oats
- 1⁄2 cup butter, soft
- 3⁄4 cup seedless raspberry preserves
directions
- Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
- Combine all ingredients except for the preserves.
- Press most- but not all of the oat mixture into the pan.
- Spread the preserves almost to the edge of the oat mixture.
- Sprinkle the remainder of the oat mixture on top of the preserves.
- Bake for 35 to 40 minutes.
Questions & Replies
-
No self-rising flour on hand...how can I adjust to use all-purpose flour?
Reviews
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Easy & delicious! My two favorites adjectives to put together when describing a recipe! I used strawberry jam because that's what I had. Love it! -
Wow! Made these tonight for unexpected company and chose the recipe because it uses ingredients I have on hand. These were fantastic, with people going back for seconds (and thirds!). These bars are so easy to make. Next time though, I won't be lining the pan with foil. I think once the first cookie comes out (ugly, but cook's sample!!!) the rest will come up nicely with a bar cookie spatula. I didn't have enough jam on hand, so I used a jar of Trader Joe's Pumpkin Butter. Oh my, delicious!! -
Quick easy and such a tasty recipe! I also sprinkled some white chocolate chips, sliced almonds and coconut before adding the additional crum topping. This is also great with some vanilla ice cream as a topping. -
Fantastic!! I chose this recipe because I only had self-rising flour in my pantry. These were so fast and easy to whip up, and they were scrumptious to snack on! I doubled the recipe and used a 9" x 13" pan. A keeper, for sure! Thanks!! :-) -
I added nuts in with the brown sugar and they were great! I might try them with strawberry preserves the next time!
see 15 more reviews
Tweaks
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Only change I made as to use strawberry jam instead of raspberry. Mmmmm good!! Thanks Harley :)
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We really liked these. I found the jam just a little sweet the cookie just a little dry. I think next time I may add a little milk or egg. I use whole wheat pastry flour, baking powder, and salt instead of the self rising flour.These make a nice afternoon snack. Thanks for the recipe! -
These are soooo good--and so easy! Homebaked with so little effort!Today I made them with apple butter instead of raspberry preserves. Oh so good!!! Thanks Harley Princess!
RECIPE SUBMITTED BY
Harley Seashell Pri
Norton, Virginia
I am a newlywed living in beautiful Virginia with my husband and 3 doggies. I'm a little on the hyper side and I am happiest playing hostess and cooking for a crowd! My kitchen is my domain and I find cooking to be very therapeutic. On a day off you might find me brewing a fresh pot of iced tea and hanging out in the kitchen either cleaning and organizing or tinkering with recipes! I rarely follow favorite recipes to a "T", preferring instead to allow my creative side to take over. I especially love the holidays because it gives me even more of an excuse to bake! In the summertime I love visiting my mom and stepdad in the VA Beach area. I love the ocean and I love to go shopping with my mom!
