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Delicious Raspberry Oatmeal Cookie Bars


"One of my favorite cookie bar recipes."
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55 m servings 292 cals
Original recipe yields 9 servings (1 8x8-inch pan)


  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
  2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
  3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1340
  1. 1673 Ratings

Most helpful positive review

I make these all the time. I've made some modifications to make them healthier (sub applesauce for some of butter, whole wheat pastry flour, less sugar, less jam filling), and my kids love them....

Most helpful critical review

We liked these but it didn't wow us. They were ok. Not sure if different variations of jams or different brand might make a difference.

Most helpful
Most positive
Least positive

I make these all the time. I've made some modifications to make them healthier (sub applesauce for some of butter, whole wheat pastry flour, less sugar, less jam filling), and my kids love them....

I was a little skeptical on the taste of these bars since the ingredient list was so short, but WOW!!, was I amazed. These are buttery, moist, crunchy and sweet. Not dry or crumbly at all and ...

My husband said these were 5 star bars and I almost felt guilty...didn't EVEN tell him how little effort it took to make them! What a great recipe to go to when you need something sweet, home ba...

I really like these. I did bump them up a bit this time though. I used seedless blackberry Polaner All Fruit and slightly less than called for (a double batch would call for 12oz and I used a ...

When I make these and almost every other recipe for baked goods I replace butter and margarine with canola oil to cut down on saturated fats and hydrogenated fats. I use canola in all my muffin...

These were delicious! My only mistake was not leaving enough room between the raspberry jam and the pan, and so my raspberry leaked to the sides and was a little bit burnt. It still tasted gre...

These were PERFECT in every way! Easy, quick, and delicious! I love to bake and do bake a lot and I get lots of compliments on my treats. These moist yummy bars were way up at the top of the rav...

Absolutley delicious and very easy to make. I added a teaspoon of cinnamon and doubled the recipe using a 13x9 pan

This cookie was great and really easy to make. I doubled the recipe and used a 12X8 pan, so they were nice and thick. The crumb topping took up the whole top so I drizzled some more jam on top t...