1/2 c. butter
1 c. brown sugar
1 1/2 c. sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. quick-cooking rolled oats
Raisin Filling
Cinnamon Icing

Cream butter and sugar. Sift together dry ingredients; stir into creamed mixture. Add oats and 1 tablespoon water. Mix until crumbly. Firmly pat half the mixture in greased 13 x 9 x 2 inch baking dish. Spread with Raisin Filling. Mix remaining crumbs and 1 tablespoon water; spoon over filling; pat smooth. Bake in moderate oven (350 degrees) for about 35 minutes. Cool. Drizzle with Cinnamon Icing. Makes 2 1/2 dozen.

RAISIN FILLING:

Combine 1/4 cup granulated sugar and 1 tablespoon cornstarch in saucepan. Stir in 1 cup water and 2 cups raisins. Cook over medium heat (thickened and bubbly). Cool.

CINNAMON ICING:

Mix 1 cup sifted confectioners' sugar with 1/4 teaspoon ground cinnamon. Stir in enough milk, approximately 1 tablespoon for drizzling consistency.