When it comes to cookies, bar cookies are the easiest to make and have the longest stability for shelf life – depending on your penchant for munching on them!
These are yummy, versatile because you can vary the filling every time you make them, and change the sweet spice to match. They are also healthy with whole grains and fiber (just don’t tell anyone)! They go great in lunch boxes, too.
And as far as shelf life is concerned, my guess is they won’t last long enough for that to be something to think about!
- 2 c “old fashioned” oat meal (not instant or quick cooking)
- 2 c whole wheat flour
- 1-1/2 c brown sugar
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 c canola oil
- 3 oz. apple juice
- 1 jar apricot preserves **
- 1/4 c slivered almonds (optional)
Preheat oven to 325. Lightly spray a 13″ x 9″ pan with non-stick spray and set aside.
In a large bowl, work together oat meal, flour, brown sugar, salt, cinnamon and baking soda by hand until no lumps of brown sugar remain. Drizzle canola oil and apple juice over dry mixture and mix well until evenly moistened and crumbly.
Set aside 1/2 of this mixture. Press remaining half into bottom of prepared baking pan for crust. Spread apricot preserves over this almost to the edges. Add almonds (if using) and blend into reserved crumb mixture. Sprinkle mix over the top of the preserves.
Bake a 325 for 30-40 minutes until topping is golden brown. Remove from oven to cooling rack and allow to cool completely before cutting.
** Can be made with other preserves; i.e., strawberry, blueberry, cherry, etc., jams or jelly.