I’m so excited to share this recipe! My husband has been asking me to make him oatmeal cookies for a while now but I wanted to create a recipe with a little more personality. I recently stocked up on more blackcurrant preserves which I absolutely love for Crepes, so I new it would be the perfect addition to these oatmeal cookie bars. The bottom is an oatmeal cookie base and the top is an oatmeal streusel. So basically, amazing! What’s funny is that I made these a couple of days after he left on another 3 week work trip in the oil field. He wasn’t too happy with me. But at least I sent him off with some White Chocolate Macadamia and Toffee & Almond Chocolate Chip Cookies. If you’re not a fan or blackcurrant or you just can’t get your hands on a jar go ahead and substitute your favorite preserves!
Ingredients
- For the cookie base:
- 1 cup + 1 tablespoon all purpose flour
- 1 cup oats
- 1/2 cup unsalted butter (softened)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- For the filling:
- 1 cup blackcurrant preserves (or substitute with your favorite preserves)
- For the streusel:
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 cup oats
- 1/3 cup brown sugar
Instructions
- Preheat the oven to 350 degrees F. Butter an 8 in square pan. Set aside.
- To make the cookie bottom cream the butter and sugar. Add in 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.
- To make 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 cool completely on a wire rack before cutting.
Thalia @ butter and brioche says
YUM is all I have to say about these oatmeal bars.. I am just drooling here over the images and all that gooey blackcurrant centre.
Gabi says
Thanks Thalia! I’m pretty excited about how they turned out!
CakePants says
These look phenomenal – so chewy and full of flavor, I’m sure! Is it bad that I want to eat one of these for breakfast…?
Gabi says
Not at all! I had one for breakfast the other day. It’s ok in my book because it’s preserves and that’s a breakfast food to me 🙂
Tanya says
Hi! These look delicious and I’m ready to make them!! Quick questions: Do you use quick oats or old-fashioned whole-rolled oats. Thanks – can’t wait to taste them!
Gabi says
Hi Tanya! I used old-fashioned oats. So excited you’re trying them out, I know you’ll love them!