Strawberry Bar Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups quick oats or old fashioned oats
1 1/2 cups sifted all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup packed brown sugar
3/4 cup unsalted butter, cold
1+ cup strawberry jam (Welch's Natural Strawberry Spread- No high fructose corn syrup), room temperature (easier to spread)
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Directions: |
Directions:1. Preheat the oven to 375 F. In a large bowl, mix together the flour, baking powder, and salt. Stir in the oats and brown sugar.
2. Using a pastry cutter/blender, cut in the butter until the mixture is crumbly.
3. Put 2/3 of the mixture into a 9x13 oblong baking dish, and pack it down by pressing down on the mixture to make it firm.
4. Using a spatula, carefully spread the strawberry jam on top. Sprinkle the remaining 1/3 crumbs on top of the jam.
5. Bake at 375 F for about 35 minutes. Let it cool completely. Spatula all sides for easier cutting. Cut into bars. Store in an airtight container at room temperature for a week, in the refrigerator for 2 weeks, or in the freezer for one month or more. Makes 20 servings. |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
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Personal
Notes: This recipe is all thanks to my mom (Angele Goff). I loved these cookies growing up, and I still do! I really like it when my mom or Leigh makes them. I'm really glad my mom gave us the recipe, so we can continue to make them indefinitely. This recipe uses simple ingredients and is very easy to make. We've tried other jam flavors, but strawberry really is the best. Leigh has even sent these cookies in priority mail to her mom, and they arrived unharmed and were as fresh as can be. They maintain their freshness and flavor for quite some time, even at room temperature. Just a side note: If you make half of this recipe, bake in a 8x8 baking dish for 20 minutes. Pack down 3/4 of the mixture into the dish and sprinkle the remaining 1/4 crumbs on top of the jam. Baking half the recipe will yield 12 servings.
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