These Oat filled bars have a butter light crumb texture that when baked off look to me like the coat of and orange calico cat. The addition of flax to the oat have me convinced it is a suitable breakfast cookie.
1/2 pound Unsalted Butter, at room temperature
1 cup packed Light Brown Sugar
2 teaspoons Vanilla
3/4 cup of All Purpose Flour
1/2 teaspoons Kosher Sea Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
3 cups Rolled Oats
3/4 cups Fig Jam - this can be homemade, store bought, or any Jam you'd like
1/4 cup chopped toasted Walnuts - optional
1 Tablespoon coarse Sugar - optional
1 Tablespoon Golden Flax Seeds - optional
Flake or other Coarse Salt - optional
Pre-heat oven to 350.
Cream together butter and brown sugar, until light and fluffy.
Add egg and vanilla to the creamed butter and sugar, beating until light and fluffy.
In bowl, whisk together flour, salt, baking soda and baking powder.
Stir dry mixture into batter.
Stir in the rolled oats.
Butter a 9" x 13" baking pan and line with baking parchment.
Press approximately 2/3 cookie dough into the prepared pan.
Loosely spread fig jam over cookie dough.
Sprinkle with walnuts.
Dot with remaining cookie dough.
Sprinkle with coarse sugar, flax seeds and flake salt.
Bake for 20-25 minutes, until you can see the edges are browning and all is golden.
Let cool in pan.
Remove from pan by lifting baking parchment and cut into bars.
Makes 18-32 bar cookies, depending on cut size.