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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Cooking Light, OCTOBER 2001 Ingredients:
1 cup all-purpose flour |
1 cup quick-cooking oats |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup packed brown sugar |
5 tablespoons butter, softened |
1/2 cup semi-sweet chocolate chips |
1 (10 ounce) jar seedless raspberry jam |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.
3. Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.)
4. Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.
5. Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.
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