CRUST:

1 1/2 c. flour
1 1/2 c. oats, not instant
1/2 c. firm packed brown sugar
1/2 tsp. baking soda
3/4 c. butter
2 tbsp. water
1 c. apricot, strawberry or raspberry preserves

DRIZZLE: (OPTIONAL):

3/4 c. powdered sugar
1 tbsp. and 1/2 tsp. milk
1/4 tsp. vanilla

Heat oven to 375 degrees. Crust: Combine flour, oats, brown sugars, baking soda and mix. Cut in butter until coarse crumbs form. Reserve 1 3/4 cup of mixture and set aside. Drizzle water over remaining crumbs. Toss to mix. Press firmly into ungreased oblong baking dish. Spread preserves over crust and sprinkle with reserved crumbs pat gently. Bake at 375 degrees for 25 to 30 minutes. Cool well. Drizzle: Combine ingredients and stir well. Drizzle over cookies cut into triangles or bars.