Someone once told me that if you eat a cookie and it breaks and falls apart, you can’t count the calories… I LOVE that concept, so today we made these super easy squares and since these squares are a crumbly treat… we won’t be counting calories.
The original recipe had pecans and raisins… I used strawberry preserves instead. You can use any type of preserves or jam and they will be just as tasty. Enjoy!
Adapted from Martha Stewart Cookies iPhone app.
- 4 cups old-fashioned rolled oats (not quick cooking)
- 2 cups all-purpose flour
- 1/2 cup packed dark-brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 10-ounce jar strawberry preserve
- Nonstick cooking spray
Preheat oven to 350°. In a large bowl, combine oatmeal, flour, sugar, baking soda, and salt. Add melted butter and vanilla and stir to incorporate; set aside.
Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread the strawberry preserve over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-Strawberry Squares may be stored, wrapped in plastic wrap, for up to 5 days.