Beat the softened butter or margarine until creamy. Put all the remaining ingredients, except for preserves, into the mixing bowl. Using an electric mixer, mix the ingredients until crumbly.
Put over half of the mixture in a 13″ x 9″ pan that has been coated with non-stick spray. Pat down.
Put preserves in a bowl and stir. Pour preserves over cookie base. Spread to coat the bottom base. Add remaining oatmeal/flour mixture over top and lightly pat-down.
Bake for 35 – 40 minutes until golden brown.
Cool on a rack and cut into squares. Makes about 2 dozen squares.
Notes
The last time I made these cookies I used plant based butter, cubed Almond Butter. It worked perfectly!My original post for this recipe was titled Grandma's Easy Apricot Squares.