Description
These Blackcurrant Oatmeal Cookie Bars are out of this world! Blackcurrant preserves sandwiched between cookie and streusel!
Ingredients
- FOR THE COOKIE BASE:
- ½ cups Unsalted Butter, Softened
- ⅓ cups Brown Sugar
- ⅓ cups White Sugar
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1 Tablespoon All-purpose Flour
- 1 cup Oats
- FOR THE FILLING:
- 1 cup Blackcurrant Preserves
- FOR THE STREUSEL:
- ¼ cups All-purpose Flour
- ½ cups Oats
- ⅓ cups Brown Sugar
- ¼ cups Butter
Preparation
Preheat the oven to 350 F. Butter an 8 inch square pan. Set aside.
For the cookie bottom:
In a large bowl using an electric mixer, cream the butter and sugars. Add the egg and vanilla extract. Using a wooden spoon mix in flour. Add oats and continue to mix. Spoon base mixture onto prepared pan and spread out evenly.
Spread the preserves on top.
For the streusel topping: Place flour, oats, and brown sugar in a food processor. Mix on low speed for about 10 seconds. Add butter and pulse about 6 times or until mixture resembles coarse crumbs.
Sprinkle streusel on top of preserves.
Bake in preheated oven for about 25-30 minutes or until edges start to brown.
Remove from oven and let it cool completely on a wire rack before cutting.