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BERRY JAM CRUMBLE BAR COOKIE

Buttery short crust with hints of cinnamon and the hearty flavor of toasted oats cradling an ooey tart-sweet jam center. Perfect for picnics, lunchboxes or a random Monday afternoon.
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Ingredients
  

  • 8 oz unsalted butter (2 sticks total), room temperature
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1 cup Old Fashioned rolled oats not instant or quick-cook
  • 1/2 tsp sea salt or ¼ tsp table salt
  • 1 egg
  • 13 oz jar berry jam I use Bonne Maman
  • 1/2 cup of chopped/slivered nuts added to the crumb mixture would never be a bad thing OPTIONAL

Instructions
 

  • Preheat the oven to 350F. Line an 8-inch square baking pan with parchment criss-crossed to act as a sling.  If you don’t have parchment, liberally butter the pan.  
  • Into the bowl of a mixer, add all of the ingredients EXCEPT THE JAM, starting with the dry. Using the paddle attachment, mix at low speed until the mixture resembles coarse crumbs.  This generally takes me 2 minutes on speed 2 of my KitchenAid mixer.
  • Press about two-thirds of the crumbs into the lined baking pan, pushing a tiny lip around the edges to prevent jam escape.
  • Spoon the jam into the middle of the pressed crumbs and spread to about ½ inch from the raised edges.  Sprinkle the remaining third of the crumbs over the jam, very lightly patting to even it out. Don’t press hard or the jam will squish out.
  • Bake until lightly browned.  It takes my oven 50 minutes but start checking at about 40 minutes.  Cool on a wire rack.  Once completely cooled, cut into 9 to 16 bars.

Notes

PAN SIZE: You can use a 9-inch square pan if you want a thinner bar and start checking for doneness at 30 minutes.