1/2 c. butter, softened
1/2 c. light brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. sugar-free raspberry jam

Butter 8 inch square pan. Mix all ingredients together except the jam. Press 2 cups of mixture into bottom of pan. Spread jam to within 1/4 of edge. Sprinkle remaining crumb mixture over top and press lightly into jam. Bake at 350 degrees for 35-40 minutes. Makes 16 (2 inch) cookies.