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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Easy flavorful Cookie recipe. Ingredients:
1 (18 1/2 ounce) package yellow cake mix |
2 1/2 cups quick-cooking oats, uncooked |
5/8 cup butter or 5/8 cup margarine, melted |
1 (12 ounce) jar raspberry preserves or 1 (12 ounce) jar apricot preserves or 1 (12 ounce) jar blackberry preserves or 1 (12 ounce) jar strawberry preserves |
1 tablespoon water |
Directions:
1. Preheat oven to 375°F (190°C).
2. Grease a 13 x 9-inch baking pan; set aside.
3. Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly.
4. Measure half of crumb mixture (about 3 cups) into prepared baking pan.
5. Press firmly to cover bottom.
6. Combine preserves with water; stir until blended.
7. Spread over crumb mixture in pan.
8. Sprinkle with remaining crumb mixture over preserves; pat firmly to make top even.
9. Bake for 18 to 23 minutes or until top is very light brown.
10. cool in pan on wire rack; cut into bars.
11. Store in airtight container at room temperature.
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