2 cups quick-cooking oats
1 3/4 cups all-purpose flour
1 cup butter at room temperature
Chocolate to drizzle
3/4 cup firmly packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1 1/2 cups raspberry jam
4 ounces white chocolate, chopped
White and bittersweet chocolate (optional)

Preheat oven to 400 degrees F. Butter a 9 x 13-inch baking pan.

Mix oats, flour, butter, brown sugar, cinnamon, and baking soda in a large bowl until crumbly. Set 2 cups oat mixture aside.

Press remainder into bottom of prepared pan. Spread preserves over pan mixture and sprinkle with the chocolate chunks. Crumble reserved oat mixture over preserves. Bake until golden brown, about 20 minutes.

Cool and cut into squares. Served warm with ice cream, it is a wonderful dessert. Or, let it cool completely and drizzle with melted white and bittersweet chocolate before cutting into squares. The cookies will keep well in the refrigerator and freeze very well.