Categories: cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup rolled oats
- 3/4 cup walnuts, ground or very finely chopped
- 1 cup sweetened flaked coconut
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, melted
- 1 lb raspberry jam
Directions
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Preheat oven to 350°F.
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Line a large rectangular pan (13×9 inches or thereabouts) with foil and butter the foil.
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Combine all dry ingredients in a large bowl. Break up any clumps of sugar with your fingertips and work the ingredients to mix them. Add the melted butter and work with fingers to combine well.
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Press half of dough in the foil-lined pan, working well into edges and pressing down to compact. Spread out the jam evenly to within 1/2 inch of edges of pan. Take handfuls of remaining dough mixture and crumble it over pan, distributing evenly. Press down with palms of hand to compact — but not too hard.
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Bake until golden-brown, about 45 minutes.
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ol completely before cutting. Cut lengthwise into 3 even rows and crosswise into 4.