Made with "JIFFY" Cookie Base Mix.
This Recipe Uses:
"JIFFY" Cookie Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Cookie Base Mix | 2½ lb | 5 lb |
| Quick Oats | 1 cup (3.13 oz) | 2 cups (6¼ oz) |
| Butter, softened | 10 Tbsp (5 oz) | 1¼ cups (10 oz) |
| FILLING | ||
| Raspberry Jam | 1½ cups (1 lb 2 oz) | 3 cups (2¼ lb) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Cookie Base Mix, quick oats, and butter into mixing bowl. |
| 3 | Blend on low speed* for 45 seconds or until crumb mixture forms. |
| 4 | Reserve 4 cups crumb mixture to use as a topping (2 cups per half sheet pan or 4 cups for one full sheet pan). |
| 5 | Distribute remaining crumb mixture evenly into greased pan; press lightly to form a crust. |
| 6 | Spread raspberry jam over crust, leaving a half inch gap around the edges of the crust. This will prevent the jam from sticking and cooking onto edges of the pan. |
| 7 | Sprinkle reserved crumb mixture over jam and lightly press down. |
| 8 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half sheet pan | Crust & Crumb: 2 lb 15 oz Jam: 1 lb 2 oz | 350°F for 15 – 17 minutes | 400°F for 27 – 30 minutes | 2 |
| Full sheet pan | Crust & Crumb: 5 lb 14 oz Jam: 2.25 lb | 350°F for 15 – 17 minutes | 400°F for 27 – 30 minutes | 1 |
Baking time may vary depending on the oven and oven load.
* Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.