• 1 cup(s) all-purpose flour
• 1 cup(s) quick-cooking oats
• 1 teaspoons baking soda
• 1 teaspoons salt
• 3 cup(s) packed brown sugar
• 5 tablespoon butter, softened
• 1 cup(s) semisweet chocolate chips
• 10 ounce jar seedless raspberry jam

Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.

Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.