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- 1 1⁄4 cups all-purpose flour
- 1 1⁄4 cups Quaker Oats (quick or old fashioned, uncooked)
- 1⁄3 cup granulated sugar
- 1⁄3 cup brown sugar, firmly packed
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt (optional)
- 3⁄4 cup butter or 3⁄4 cup margarine, chilled and cut into pieces
- 3⁄4 cup raspberry preserves or 3⁄4 cup jam (about 10 oz.)
- 1 cup semi-sweet chocolate chips (6 oz.)
- 1⁄4 cup chopped almonds (optional)
- 1⁄2 cup semi-sweet chocolate chips (optional)
- Preheat oven to 375° F.
- Combine flour, oats, sugars, baking powder and salt in large bowl.
- Cut in butter with pastry blender or two knives until mixture is crumbly.
- Reserve 1 cup oat mixture for streusel.
- Press remaining oat mixture onto bottom of ungreased 8-inch square baking pan.
- Bake for 10 minutes.
- Transfer to wire rack.
- Spread preserves evenly over hot crust to within 1/2 inch of edges.
- Sprinkle evenly with 1 cup morsels.
- Combine reserved oat mixture and almonds, if desired; sprinkle over morsels, patting gently.
- Bake for 30 to 35 minutes or until golden brown.
- Cool completely in pan on wire rack.
- Drizzle with melted chocolate, if desired.
- Let chocolate set before cutting into squares.
- Store tightly covered.
Great recipe, I've also tried variations with white chocolate, cherry, and blueberry
This is an excellant cookie! It it full of flavor & very easy to make. I made these bars for my daughter to bring to school. It was one of those "Mom, remember I told you I needed cookies for tomorrow." moments & of course, I had completely forgotten. I had all of the ingredients in the cupboard & made these up. I left out the nuts (dd doesn't like them) & the chocolate drizzle (I was in a hurry), but otherwise followed the recipe as posted. Good cookies, I will make them again. Thanks, Brenda!