Chewy Red Raspberry Bars
These are easily on my top three favorite cookie recipes. I LOVE the oatmeal in them because it makes me feel like I can eat them for breakfast.
1 cup butter at room temperature
2 cups light brown sugar, firmly packed
1 tsp almond extract
2 cups all-purpose flour
2 tsp baking powder
2 cups oats
1 cup raspberry preserves
Place butter, br sugar and almond extract in bowl and beat until fluffy. Add flour, baking powder, and oats and combine. Mixture will be crumbly. Reserve 1/2 cup mixture for topping; pat remaining mixture into bottom of greased 9x13. Spread preserves on top of oat layer carefully. Sprinkle with reserved topping. Bake at 350 for 30-40 minutes or until lightly browned. Cool completely and cut into bars.
1 cup butter at room temperature
2 cups light brown sugar, firmly packed
1 tsp almond extract
2 cups all-purpose flour
2 tsp baking powder
2 cups oats
1 cup raspberry preserves
Place butter, br sugar and almond extract in bowl and beat until fluffy. Add flour, baking powder, and oats and combine. Mixture will be crumbly. Reserve 1/2 cup mixture for topping; pat remaining mixture into bottom of greased 9x13. Spread preserves on top of oat layer carefully. Sprinkle with reserved topping. Bake at 350 for 30-40 minutes or until lightly browned. Cool completely and cut into bars.
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