The funny thing is that I used too much jam this time so some of the middle bars got sticky and gooey – not the nice crispish crust these bar cookies should have. But it didn’t matter. These were still among the first cookies gone during the recent big bake to end 2013.
Definitely one of the easiest things anyone can make on their own.
Already depleted plate of raspberry-oat-bar cookies
3/4 cup raspberry jam (I am not sure I measured this. I simply bought a jar of raspberry jam, strained the seeds out and used everything that was left)
3/4 cup butter
1 cup brown sugar
1 1/4 cups flour
1 1/4 cups oats
Preheat oven to 325F.
Cream butter and brown sugar. Add flour; mix. Add oats, and stir to combine. Spread 2/3 of this mixture in a 9×12 rectangular pan, and press it firmly down with fingers.
Spread the jam on top but do not let the jam touch the sides of the pan. Sprinkle the rest of flour-oat mix over the top.
Bake 35-40 minutes. Cut into small bars. Or big bars, if you prefer.
I started off today in the office exchanging messages on Facebook with a colleague who was on a bus – it was unintentionally stalker-like to see her progress as her public transport made its way to different parts of the city, and I could track her, thinking, “Oh, she must have stopped responding because she is walking up the path to the office now…”. In any case, our conversation started the day off on the right foot because it sparked laughter. And, as Robyn Hitchcock sings, “Nothing clings to you like laughter…“. Too true.
I also noted that the 24 kinds of baked goods that I brought to the office yesterday – the logistical nightmare that that was – has been reduced and fits nicely on two long tables instead of three. Progress!
Christmas 2013 spread – three full tables
The final list of stuff baked and brought along with links to recipes (where they exist – some I was making for the first time so will post in new posts in the coming days)…
CHRISTMAS M&M COOKIES (I know this links to a white chocolate macadamia cookie recipe, but I have been using it for M&M cookies for a while – prefer it to the one I used to use. Just eliminate the macadamia and white chocolate and put M&Ms in instead!)