Categories: cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 cup rolled oats
• 3/4 cup walnuts, ground or very finely chopped
• 1 cup sweetened flaked coconut
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, melted
• 1 lb raspberry jam

Directions

1. Preheat oven to 350°F.

2. Line a large rectangular pan (13×9 inches or thereabouts) with foil and butter the foil.

3. Combine all dry ingredients in a large bowl. Break up any clumps of sugar with your fingertips and work the ingredients to mix them. Add the melted butter and work with fingers to combine well.

4. Press half of dough in the foil-lined pan, working well into edges and pressing down to compact. Spread out the jam evenly to within 1/2 inch of edges of pan. Take handfuls of remaining dough mixture and crumble it over pan, distributing evenly. Press down with palms of hand to compact — but not too hard.

5. Bake until golden-brown, about 45 minutes.

6. ol completely before cutting. Cut lengthwise into 3 even rows and crosswise into 4.

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