1 cup all-purpose flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
5 tbsp butter, softened
1/2 cup semisweet chocolate chips
1 jar (10-oz) seedless raspberry jam
Preheat oven to 375 degrees.
Lightly spoon flour into a dry measuring cup. Combine flour, oats, baking soda, and salt in a small bowl. Stir mixture well with a whisk and set aside.
In a medium bowl, combine sugar and butter; beat with an electric mixer at medium speed until smooth. Add the flour mixture and stir until well blended (mixture will be crumbly). Remove 3/4 cup of dough and toss it with the chocolate chips; set aside.
Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with the chocolate chip and dough mixture. Bake at 375 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
5 tbsp butter, softened
1/2 cup semisweet chocolate chips
1 jar (10-oz) seedless raspberry jam
Preheat oven to 375 degrees.
Lightly spoon flour into a dry measuring cup. Combine flour, oats, baking soda, and salt in a small bowl. Stir mixture well with a whisk and set aside.
In a medium bowl, combine sugar and butter; beat with an electric mixer at medium speed until smooth. Add the flour mixture and stir until well blended (mixture will be crumbly). Remove 3/4 cup of dough and toss it with the chocolate chips; set aside.
Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with the chocolate chip and dough mixture. Bake at 375 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.
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