2 cups unbleached flour
3/4 cup + 1/4 cup oatmeal
1/2 teaspoon salt
2 sticks softened butter (or plant butter)
3/4 cup brown sugar
3/4 cup seedless red raspbarries
1 - 6 ounce container red raspberries
1/4 cup sliced almonds
Contectioners’ sugar for dusting (optional)
Preheat oven to 375-degrees. Line a 13 X 9-inch baking pan with parchment with an overhang of at least two-inches on the long sides. (I use binder clips to keep the parchment paper in place). Spray with non-stick spray.
Combine the flour, 1/2 cup oatmeal and salt in a medium bowl and set aside.
In a mixer bowl combine the butter and brown sugar and beat until light. Add the vanilla and mix well. With the mixer on low, add the dry ingredients and mix until combined.
Place 2/3 of the mixture in the bottom of the prepared baking pan and pat out evenly to cover the bottom of the pan. Bake for 10 minutes, or until just starting to brown.
Meanwhile, add the 1/4 cup of oatmeal and almonds to the remaining dough and combine with a fork or fingers until crumbly. Set aside.
Combine raspberry jam and raspberries in a small bowl and set aside.
When cookie base is done, remove from oven and spread with raspberry mixture. Crumble remaining cookie dough evenly over the raspberry mixture.
Return to the oven and bake for 25 minutes, or until light brown and bubbling in the center a bit.
Cool on a rack for 10 minutes, then lift the whole thing with the parchment onto a cooling rack to cool completely.
Sprinkle with confectioners’ sugar, cut into 24 bars and serve. Store in an airtight container in refrigerator.