Raspberry Oatmeal Squares

SERVINGS: 16 2-inch squares   TIME: 45 minutes

INGREDIENTS:

• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1¼ cups all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups old fashioned rolled oats, divided
• 1 cup raspberry jam or preserves

DIRECTIONS:

1. Preheat oven to 350 degrees F (177 degrees C), rack in center.
2. Butter a 9 x 9 inch pan. Set aside.
3. In a bowl, whisk together the flour, baking soda, and salt.
4. In a separate bowl, cream the butter and sugar until light and fluffy (2-3 minutes by electric mixer). Add the egg and vanilla extract and beat until incorporated.
5. Combine the flour and butter mixtures well.
6. Stir in 1 3/4 cups of rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.
7. Spread the raspberry jam over the oatmeal base. 
8. Add the remaining ¼ cup of rolled oats to the remaining dough. Crumble this evenly over the raspberry jam layer.
9. Bake for about 25-30 minutes, or until nicely browned. Place on a wire rack to cool and then cut to squares.

NOTES:

• Best if made the day before serving.

SOURCE: Joy of Baking