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Ingredients
- 3/4 c. Golden brown crisco shortening
- 1Â 1/4 c. Firmly-packed brown sugar
- 1 x Egg
- 1/3 c. Lowfat milk
- 1Â 1/2 tsp Vanilla
- 3 c. Quick oats uncooked
- 1 c. All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1 c. Raspberry preserves stirred
- Â Â (preferably seedless)
- 1 c. White chocolate chips
Directions
- 1. Preheat oven to 350F (180C). Grease 13 x 9-inch (33 x 23 cm) baking pan with shortening. Place cooling rack on countertop.
- 2. Combine shortening, brown sugar, egg, lowfat milk and vanilla in large bowl. Beat at medium speed of electric mixer till well blended.
- 3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mix at low speed just till blended.
- 4. Spread half of dough in bottom of prepared pan in an even layer. Spread raspberry preserves over dough to within 1/4 inch (6 cm) of sides. Mix white chocolate chips into remaining dough. Drop by spoonfuls over preserves. Spread proportionately.
- 5. Bake at 350F (180C) for 30 to 35 min, or possibly till golden. Don't OVERBAKE. Remove from oven and place on cooling rack. Run spatula around edge of pan to loosen before cooling. Cold in pan on cooling rack. Cut into 2 x 1-1/2 inch bars.
- Makes: About 3 dozen bars
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