Blackcurrant Oatmeal Cookie Bars

• FOR THE COOKIE BASE:
• 1/2 cups Unsalted Butter, Softened
• 1/3 cups Brown Sugar
• 1/3 cups White Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1 Tablespoon All-purpose Flour
• 1 cup Oats
• FOR THE FILLING:
• 1 cup Blackcurrant Preserves
• FOR THE STREUSEL:
• 1/4 cups All-purpose Flour
• 1/2 cups Oats
• 1/3 cups Brown Sugar
• 1/4 cups Butter

1. Preheat the oven to 350 F. Butter an 8 inch square pan. Set aside.
2. For the cookie bottom:
3. In a large bowl using an electric mixer, cream the butter and sugars. Add the 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.
4. Spread the preserves on top.
5. For 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.
6. Sprinkle streusel on top of preserves.
7. Bake in preheated oven for about 25-30 minutes or until edges start to brown.
8. Remove from oven and let it cool completely on a wire rack before cutting.

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Taken from tastykitchen.com/recipes/desserts/blackcurrant-oatmeal-cookie-bars-2/ (may not work)