Oh, to have the energy and stamina again to spend hours in the kitchen. Not that I don’t enjoy cooking any longer, it’s just that my body doesn’t appreciate being subjected to hours on my feet. And really, who can blame my old feet. They’ve been holding up this “filled to the brim of slimness” body for lots of years now. So, they richly deserve to be treated with respect and consideration. So, an hour or two cooking and then a 10-minute break are my new reality. Then back on my feet and on to the next task.

So, when getting ready for our most recent trailer trip, and deciding that two kinds of cookies were better than one, these easy to make cookies were a blessing. And for more than just the ease of preparation. They are really delicious. And keep very well in a freezer. So, even at the end of our trip they were a delightful treat.

Now you may wonder why I am posting this recipe when I basically already posted one entitled Fruit Filled Oatmeal Bars. Simple really. The aforementioned recipe uses an 8X8-inch pan. Or if you double the recipe, a 10×16-inch pan. This recipe is for a 9×13-inch pan. So, I’ve got you covered regardless of what size pan you wish to use. Plus, this is such a fabulous recipe, it bears repeating.

Well, it’s raining here on Camano Island, so I think I’ll hunker down with a book until it’s time to cook dinner. Sounds like the perfect way to spend a dreary day.

And do make these cookies. Your family will love them.

Peace and love to all.  

2¼ c. unbleached all-purpose flour, fluffed   

1½ tsp. baking powder

¾ tsp. kosher salt

1½ c. firmly packed brown sugar

2¼ c. old-fashioned oats

1 c. (2 sticks) cold unsalted butter

15-18 oz. jam, jelly, curd, preserves, etc.  

Combine the flour, baking powder, and salt in a mixer bowl. Add the brown sugar and mix until well blended. Add the oats and cold butter and beat until medium sized bits start sticking together. Press half of the mixture into a well buttered 9×13-inch baking pan. (Glass is best.) Spread jam evenly over the bottom crust.

Sprinkle remaining oat mixture evenly over the jam.

Bake in a pre-heated 325-degree oven for 35-40 minutes or until the filling is bubbly and the top crust is a nice golden brown. (You might want to check after 25 minutes to make sure the top isn’t getting too brown. If so, cover with aluminum foil for the last few minutes.) Do not over-bake. Let cool completely before cutting.

Note: if using a metal pan set your oven to 350 degrees and check after 20 minutes.

These bars freeze beautifully, and you don’t need to thaw before eating. They are great frozen.