These have to be one of my most requested cookies — and one of my healthiest dessert recipes. Made from our homemade jam, oats and whole wheat pastry flour, they boast protein and fruit and not so much sugar. But my kids don’t care about that. They like them for their buttery, naturally sweet taste. What was that ad from the ’70s? Kid tested. Mother approved. That’s what we’re talking about here.
Makes 12 squares, but easily doubled for twice the tasty
- 1 Tbsp. butter, melted in baking pan
- 1/2 cup packed brown sugar
- 1 cup whole wheat pastry flour
- 1/4 tsp. baking soda
- 1/8 tsp. fine sea salt
- 1 cup rolled oats
- 1/2 cup butter, softened
- 1/2 cup your favorite jam (we use homemade strawberry jam and that works well)
- Preheat oven to 350°F. Melt butter in 9-inch square pan, then tilt it so that butter covers bottom and up the sides of the pan.
- Combine brown sugar, flour, baking soda, salt and oats. Mix in the softened butter using your hands or a pastry blender to form a crumbly mixture.
- Press 2 cups of the mixture into the bottom of the pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
- Bake the cookies for 35 to 40 minutes, or until lightly browned. Allow the cookies to cool before cutting into bars.