Total Time
Prep 15 mins
Cook 23 mins

Easy flavorful Cookie recipe. Posted per request of a member who lost it and had fond memories of these cookies.

Ingredients Nutrition

  • 524.46 g package yellow cake mix
  • 591.47 ml quick-cooking oats, uncooked
  • 146.68 ml butter or 146.68 ml margarine, melted
  • 340.19 g jar raspberry preserves or 340.19 g jar apricot preserves or 340.19 g jar blackberry preserves or 340.19 g jar strawberry preserves
  • 14.79 ml water


  1. Preheat oven to 375°F (190°C).
  2. Grease a 13 x 9-inch baking pan; set aside.
  3. Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
  4. Measure half of crumb mixture (about 3 cups) into prepared baking pan.
  5. Press firmly to cover bottom.
  6. Combine preserves with water; stir until blended.
  7. Spread over crumb mixture in pan.
  8. Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
  9. Bake for 18 to 23 minutes or until top is very light brown.
  10. cool in pan on wire rack; cut into bars.
  11. Store in airtight container at room temperature.


Most Helpful

I can personally confirm that these bars are easy and tasty. I have made as posted, and have also substitued spice cake and used orange marmalade for the filling. Some other combos are chocolate cake mix and cherry or raspberry preserves, lemon cake with raspberry preserves and cherry chip cake with cherry preserves. Thank you for posting!

Aunt Willie June 12, 2002

Thank you 1Steve, I enjoyed this so much (used apricot as it is our favorite). The baking time is right oven runs a bit hot, so I was careful, but no problem this time. These were like Mom used to make, only better. Thanks for bringing it back!

Tinks July 02, 2002

I made these three times in one week using strawberry and raspberry. My whole family requested it and I had the biggest vote for them.

MICHELLE burgard July 11, 2003

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