Prep 25 mins
Cook 25 mins
This recipe won the 5th Annual Pillsbury Grand National and Baking Contest in 1953. I found it in American Century Cookbook.
- 3⁄4 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 1 cup firmly packed brown sugar
- 1⁄3 cup apricot preserves or 1⁄3 cup peach preserves or 1⁄3 cup jam
- 1 1⁄2 cups uncooked quick-cooking rolled oats
- confectioners' sugar (for dusting)
- Pre heat oven to 300.
- Cover baking sheet with aluminum foil, spray with cooking spray,then turn edge up 1/2" all around; set aside.
- Sift flour, baking powder and salt onto sheet of wax paper; set aside.
- Melt butter in large saucepan over maderate heat.
- Add sugar and stir until dissolved.
- Mix in preserves, then oatmeal, then flour mixture.
- Spread dough in 6" square in middle of foil on baking sheet, then bake 25-30 minutes.
- Dough will spread during baking.
- Cool 15 minutes, then dust with Confectioner's sugar and cut into squares.
- Store in tightly cover container.
These cookies are delicious and easy to make but I would recommend spraying the aluminum foil with Pam to keep the cookies from sticking. I really wanted to spray the foil but did not see it on the directions so we had to peel the foil off the cookies. My family loved them anyway.
i expected these to be more cake-like, but these are like sticky granola bars. it didn't spread to the end of the pan, in fact it looked like a giant oatmeal pancake. but the kids liked the flavor. i agree that some cooking spray would help them from sticking to the tin foil.