1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 large egg
1 tsp. vanilla extract
1 and 1/4 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups old fashioned rolled oats, divided
1 cup raspberry jam or preserves (homemade or store bought) - Homemade jam is the best so I'd definitely recommend using it over any store bought. However, if I don't have any homemade jam then I use organic jam because I find it tastes the most like homemade, plus it doesn't have any unhealthy additives.
Preheat oven to 350 degrees F and place rack in center of oven. Butter spray with a non stick cooking spray, an 8 x 8 or 9 x 9 inch baking pan. Set aside.
With a mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until incorporated.
In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir in 1 and 3/4 cups of the rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.
Spread the raspberry jam over the oatmeal base. To the remaining dough add the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam.
Bake for about 25 - 30 minutes or until nicely browned. Place on a wire rack to cool and then cut into squares. These are best if made the day before serving. Store in the refrigerator.
*Recipe from Joy of Baking