1/2 c. room temperature butter
1/2 c. brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. raspberry preserves

Heat oven to 350 degrees. Butter an 8 inch square pan. Mix all ingredients except preserves. Knead with fingers. Press 2 cups of mixture in pan. Spread preserves nearly to corners. Crumble balance of mixture. Press lightly. Bake 35-40 minutes. Cool. Doubles well.