A great little oatmeal bar cookie perfect for tucking into pockets or school lunches. Leave off the icing and you can even eat it for breakfast. SAM
2 cups rolled oats, uncooked
1 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 cup butter, melted (1 1/2 sticks)
1 cup dark raisins
1/4 cup apple jelly
Preheat the oven to 350 degrees F. Grease and flour a 9-inch square pan and set aside. In a large bowl, combine the oats, flour, brown sugar, cinnamon, and baking soda. Stir in the butter. Remove 1 cup of the oats mixture and set aside. Pat the remaining mixture into the prepared pan. In the same bowl, combine the raisins and jelly and toss with the reserved 1 cup of oat mixture. Sprinkle over the layer in the pan. Bake for 30 minutes or until the edges are golden brown. While warm, cut into 1-inch squares. Cool in the pan. Drizzle with Cinnamon Icing.
Makes 18 squares.