Categories: Cookies 
      Yield: 24 servings 
  
    1/2 c  Butter; room temperature 
    1/2 c  Light brown sugar 
      1 c  Flour 
    1/4 t  Baking soda 
    1/8 t  Salt 
      1 c  Rolled oats 
    3/4 c  Seedless raspberry jam 
  
  Heat the oven to 350 degrees.  Butter an 8" square pan, set aside.  Mix 
  all ingredients together except the jam.  Press 2 cups of the mixture into 
  the bottom of the prepared pan.  Spread the jam to within 1/4" of the 
  edge.  Sprinkle the remaining crumb mixture over the top and lightly press 
  it into the jam.  Bake 35 to 40 minutes and allow to cool on a wire rack 
  before cutting into 2 x 1-1/2" bars.