One-Bowl Raspberry Chocolate Chip Oatmeal Cookie Bars

 2⁄3 cups Butter, Softened 

3⁄4 cups White Sugar

1⁄3 cups Brown Sugar

1 Egg

1-1⁄4 cup Flour, All Purpose 

1⁄2 teaspoons Baking Soda 

1⁄8 teaspoons Salt

1-3⁄4 cup Quick Oats

2⁄3 cups Mini Chocolate Chips 

3⁄4 cups Raspberry Jam, Seedless

Preheat the oven to 350°F. Line an 8×8 inch square baking pan with parchment paper or aluminium foil, leaving a small overhang to lift out the bars later.

Mix the butter and both sugars in a large bowl until creamy. Mix in the egg until the mixture seems fluffy. Add the flour, soda and salt and stir in until well combined. Don’t worry, you can’t over-mix this! Finally fold in the oats and the chocolate chips.

Evenly distribute a bit more than 3/4 of the dough in your baking pan. I find this works best with clean, lightly damp hands.

Spread with the raspberry jam and then drop the remaining dough on top in small blobs.

Bake in the preheated oven for 25 minutes or until the top is golden brown. Remove from oven.

Allow to cool in the pan completely before lifting out and cutting into bars.

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