For Crust: In a large mixing bowl, combine 1-1/2 cups flour, oats, 1/2 cup sugar, 3/4 cup butter, and baking soda. Beat at low speed until mixture is crumbly, 1 to 2 minutes. Press crust mixture on bottom of greased 13x9x2-inch baking pan. Bake for 18 to 22 minutes, or until edges are lightly browned.
For Topping: In same bowl, combine coconut, nuts, 1/4 cup flour, brown sugar, 2 Tbsp. butter, and the cinnamon. Beat at low speed until well mixed. Spread preserves to 1/4-inch of edges of hot crust. Sprinkle topping mixture over preserves. Continue baking for 18 to 22 minutes or until edges are lightly browned. Cool
From Land O Lakes cookie collection
By Connie from Cotter, AR
WANTED TO SAY THIS IS GOOD RECIPE. ALSO I TWEAKED IT A BIT FOR DIABETIC HUSBAND WITH MONSTER SWEET TOOTH.I USED WHOLE WHEAT FLOUR,ONLY 1 CUP,INCREASED OATS TO 1 CUP PULSING IN PROCESSOR A FEW TIMES,USED SMART BALANCE IN STEAD OF BUTTER, USED SPLENDA BROWN SUGAR BLEND INSTEAD OF REGULAR SUGAR AND SUGAR FREE PRESERVES,USED ALMONDS AND WALNUTS IN TOPPING AND CUT COCONUT TO HALF CUP. AM MAKING YOUR RECIPE FOR GRANDKIDS PARTY THO.
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