3/4 c. butter
1 c. brown sugar
1 3/4 c. flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. rolled oats
1 1/2 oz. pure seedless black raspberry preserves

Cream butter and sugar. Add flour, soda and salt sifted together; mix well. Stir in rolled oats.

Press half of mixture on bottom of a greased 13x9-inch pan. Spread with preserves. Cover with remaining mixture. Bake at 400 degrees for 25 minutes.