Oatmeal Raspberry Bar Cookies (Healthier Version)

• 2 tablespoons butter, unsalted melted
• 6 tablespoons olive oil or canola oil, or grape seed oil
• 1 large eggs
• 1/4 cup brown sugar, light
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/4 teaspoon baking soda
• 18 teaspoon salt
• 1/4 cup raspberry jam
• 1/2 cup fruit jam blueberry, or still use raspberry jam

1. Preheat the oven to 350F (180C).
2. Lightly coat an 8 inch square pan, line a same sized parchment paper over the bottom.
3. Set aside.
4. In a small bowl, mix well together two jams.
5. In a medium bowl, whisk together melted butter, olive oil and egg until well blended.
6. In a large bowl, mix together sugar, flour, oats baking soda, and salt until well combined.
7. Pour liquid mixture into flour-oat mixture, and stir until just incorporated and moistened.
8. Press 2 cups of the mixture into the bottom of the prepared pan.
9. Spread the jam to within 1/4 inch of the edge.
10. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
11. Bake 35 to 40 minutes and allow to cool on a wire rack in the pan.
12. Cut into 2 x 1 1/2 inch bars.
13. Note: The bars can be stored in an air-tight container in the fridge for at least a week.

butter, olive oil, eggs, brown sugar, whole wheat flour, rolled oats, baking soda, salt, raspberry jam, fruit jam blueberry

Taken from recipeland.com/recipe/v/oatmeal-raspberry-bar-cookies-h-54004 (may not work)