These bars are so yummy! They have a great buttery crunch which is not too sweet. The raspberry jam adds just the right combination of sweet and tart. You can serve them as a dessert with coffee, after school snack or as part of a holiday cookie tray. Make sure that they are completely cool before cutting.
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with aluminum foil. Spray the foil generously with non-stick baking spray.
In a medium bowl, stir together the first 6 dry ingredients.
Mix the softened butter in with your hands. Press 4 cups of the cookie mixture into the bottom of the baking pan.
Spread the preserves over the oatmeal crust in the baking sheet. Leave about 1/4" along the edges. Sprinkle the remaining oatmeal crumbs on top of the preserves and press down lightly.
Bake the cookie bars for about 40 minutes until the edges and top are lightly browned. Remove pan to a cooling rack for 2-3 hours until firm and completely cooled.
Carefully take the cookie out of the pan using the foil to gently lift. Place the cooled cookie on a cutting board. Using a large knife sprayed with cooking spray, cut into 18 small pieces or desired shapes and sizes. Peel foil from bottom.