Raspberry Jam Oatmeal Bars

These tasty bar cookies have a raspberry jam filling sandwiched between layers of buttery oatmeal and toasted coconut crust.

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When I make an assortment of cookies, such as for a holiday cookie tray, I like to have a variety of tastes. Consider these as the Rules of a Cookie Tray. There should always be something chocolate. There should always be something not chocolate. There should always be a bar cookie. There should always be Peanut Butter Blossoms. And most important--all of these cookies should be easy to make since you're making so many of them at once.

I got this recipe from my friend Lasar back when we lived in Hawaii. She called them Tasty Raspberry Treats and that's how I always think of them. Since I try and make my post titles a wee bit more descriptive, however, I've renamed them Raspberry Jam Oatmeal Bars because if you're looking for a way to use your homemade jam, this is a lovely one.

I enjoy making jam. Ever since I read Marisa's website and first cookbook, Food in Jars, I realized that I can make small batches of jam when I've got more fruit than we can comfortably eat right away. What I'm not so great at is using the damn jam. I love it on toast, sure, but I don't have a daily or even weekly toast habit. More like 1-2 times a month, at best. So a recipe that uses a bunch of jam is a good one to have in my repertoire.

If you're not into jammin', never fear. No matter where you get your jar of jam, it should work in this recipe. I'm partial to raspberry-centric blends in part because we had raspberry canes in the backyard and in part because I first had these treats with raspberry jam, but I suspect this would taste lovely with peach, or strawberry, or whatever you've got. I gave my spouse a Bonne Maman jam advent calendar last year so he could spice up his weekday PB&J sandwiches a bit. We never knew there were so many kinds of marmalades . . .

Other cookie recipes that I've posted which would go nicely on a cookie tray are Maple Doodles, my Scottish Grandma's Shortbread, Orange Oatmeal Secret Ingredient Chocolate Chip Cookies, and Magic Cookie Truffles.

For more recipes using raspberries, please see my Raspberry Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

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A note about the pictures and video. I never planned to post this recipe on the website, so I didn't think about taking photos of the process. I grabbed my phone and took a couple of process shots thinking I'd stick them up on Instagram, but then the dogs did something cute and I shared that instead. So I'll do my best to describe in words what I'd typically have some photos to explain.  I did make a video for other visual learners like me. Please click below if you'd like to see how I made these bar cookies.

Raspberry Jam Oatmeal Bars
By Kirsten Madaus

These tasty bar cookies have a raspberry jam filling sandwiched between layers of buttery oatmeal and toasted coconut crust.

Prep time: 00:15
Cook time: 00:20
Total time: 00:35

Yield: 2 to 3 dozen bars, depending on size
Ingredients:
1½ cups sweet flaked coconut, divided
1¼ cups flour (I use unbleached all purpose flour)
¾ cup packed brown sugar
¼ cup granulated sugar
½ teaspoon salt (I use kosher)
1½ sticks cold unsalted butter, (¾ cup or 6 ounces) cut in pieces
1½ cups old-fashioned rolled oats
½ cup (4 ounces) jam

Instructions:

Preheat oven to 375 degrees Fahrenheit. Prepare a pan--I like to use a rimmed half sheet pan lined with parchment paper, but you can also use a 13x9 inch metal pan for a crisp crust. Toast half of the coconut (¾ cup) in the prepared pan for 5 to 8 minutes until golden brown and fragrant. Set aside to cool. Save the parchment!

In a food processor (or large bowl with pastry blender) combine flour, sugars, and salt.

Cut in butter until evenly distributed.

Add oats and toasted coconut and mix until combined. If you're not using a food processor, knead the oats and coconut into the flour mixture.

Scoop out 1 cup of the dough and reserve. Pat the rest of the dough into the prepared pan.

Spread jam evenly over the crust, leaving a half inch border all around the edge.

Top with remaining ¾ cup coconut and reserved 1 cup dough, sprinkling evenly over jam.

Bake at 375 degrees Fahrenheit for 20 to 25 minutes until golden brown at the edges.

Lift parchment and transfer entire piece to a cooling rack.

Cut into squares once cool. I find a pizza cutter works great for this.