Makes 16 bars
These homey, jam-filled wonders are great for take-along lunches or camping trips. One taste tester suggested, renaming these cookies “Blueberry Jammies,” because eating them are like slipping into your favorite P.J.s after a long day. I use Stonewall Kitchen’s Wild Maine Blueberry Jam, but any high quality wild blueberry jam will do.
1 cup white whole-wheat flour (130 grams)
1 cup old-fashioned rolled oats (90 grams)
1⁄4 cup packed light brown sugar (55 grams)
1⁄4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into 1⁄4-inch cubes (113 grams)
1 tablespoon cold water
1 1/2 cups wild blueberry jam, room temperature, stirred (345 grams)
Preheat oven to 350°F/180°C/Gas Mark 4. Line an 8- x 8-inch baking pan with aluminum foil, leaving an overhang of about 2-inches on two opposite edges. Cut a piece of parchment paper to fit the bottom of the pan. Place parchment on top of foil. Lightly oil parchment and sides of pan.
In the bowl of a food processor, combine flour, oats, sugar, and salt. Pulse for 20 to 30 seconds. Add butter and water. Pulse just until the dough begins to gather together and holds together when pressed. Divide the dough mixture in half. Press one-half of the dough evenly in the bottom of the prepared baking pan. Put remaining dough aside.
Spread jam evenly over dough. With your fingers, sprinkle the remaining dough evenly on top of the jam, covering jam completely. Using a rubber spatula, press down firmly but gently. Bake for 35 to 40 minutes, until golden brown. Remove from oven, place on cooling rack, and cool completely in pan. Lift uncut bars out of pan, using foil overhang. Cut into 16 servings.
Store in an airtight container, at room temperature, for up to 3 days.