These were really good!
Ingredients
1 1/2 cups (7 1/2 oz) flour
1 1/4 cups quick cooking oats
1/3 cup (2 1/3 oz) sugar
1/3 cup packed (2 1/3 oz) light brown sugar
1/4 tsp baking soda
1/4 tsp salt
1/2 cup finely chopped pecans or almonds
12 Tbl unsalted butter, softened but still cool
1 cup raspberry preserves
Directions
Preheat oven to 350 degrees. Line a 9″ square baking pan with foil and spray with Pam.
In bowl of electric mixer, mix flour, oats, sugars, baking soda, salt and nuts at low speed until combined. Keep mixer on low and add butter, cut into 12 pieces. Beat until mixture is well blended and resembles wet sand, about 2 minutes.
Transfer two thirds of mixture to pan and use hands to press into an even layer. Bake until crust starts to brown, about 20 minutes.
Remove from oven and spread preserves evenly over hot crust. Sprinkle with remaining oat mixture. Bake until the preserves bubble around edges and top is golden brown, about 30 minutes. Cool on wire rack.
Recipe from Baking Illustrated.
