Delicious Raspberry Oatmeal Cookie Bars

    (1612)
    55 mins

    One of my favorite cookie bar recipes.


    1389 people made this

    Ingredients
    Serves: 12 

    • 110 g packed light brown sugar
    • 125 g all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 80 g rolled oats
    • 115 g butter, softened
    • 255 g seedless raspberry jam

    Directions
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
    2. 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.
    3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
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    Reviews and ratings
    Global ratings:
    (1612)

    Reviews in English (1288)

    by
    714

    I make these all the time. I've made some modifications to make them healthier (sub applesauce for some of butter, whole wheat pastry flour, less sugar, less jam filling), and my kids love them. If you make a double batch and substitute an egg for 1/4 cup of the butter, they don't crumble as much. I melt the butter and just stir it in.  -  29 Mar 2006  (Review from Allrecipes US | Canada)

    by
    450

    I was a little skeptical on the taste of these bars since the ingredient list was so short, but WOW!!, was I amazed. These are buttery, moist, crunchy and sweet. Not dry or crumbly at all and SOOOO easy to make. Definitely double the recipe because these disappear fast and the original recipe doesn't make that much. I've also added 1 teaspoon lemon zest to the jam b4 before baking and it enhanced the flavor wonderfully. Tip: if using cold jelly, warm it up about 20-30 seconds in the microwave. This will make spreading much easier! I used jelly with seeds and it tasted great, can't tell a difference. These also keep soft and tender for days - so great for giving. You can't go wrong with this one - tastes just as awesome as the ones in my local gourmet bakery. This will be my master recipe for these bars.  -  07 Dec 2006  (Review from Allrecipes US | Canada)

    by
    366

    My husband said these were 5 star bars and I almost felt guilty...didn't EVEN tell him how little effort it took to make them! What a great recipe to go to when you need something sweet, home baked, don't want to make a major project out of it, and with just a few ingredients that you always have on hand!  -  29 Oct 2007  (Review from Allrecipes US | Canada)

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