Base:
3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quick oats; uncooked
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
Topping:
1 c Raspberry preserves; stirred
= (preferably seedless)
1 c White chocolate chips
1. Preheat oven to 350F (180C). Grease 13 x 9-inch (33 x
23 cm) baking pan with shortening. Place cooling rack on
countertop.
2. Combine shortening, brown sugar, egg, milk and vanilla
in large bowl. Beat at medium speed of electric mixer until
well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Mix
into creamed mixture at low speed just until blended.
4. Spread half of dough in bottom of prepared pan in an
even layer. Spread raspberry preserves over dough to within
1/4 inch (6 cm) of sides. Mix white chocolate chips into
remaining dough. Drop by spoonfuls over preserves. Spread
evenly.
5. Bake at 350F (180C) for 30 to 35 minutes, or until
golden brown. DO NOT OVERBAKE. Remove from oven and place
on cooling rack. Run spatula around edge of pan to loosen
before cooling. Cool in pan on cooling rack. Cut into 2 x
1-1/2 inch bars.
