1/2cuplight brown sugarpacked (it should be soft and fresh)
1 1/2teaspoonspure vanilla extract
generous 3/4cupjam or preserves
Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
In a medium bowl, combine, flour, oats, salt and baking soda.
In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
Pull out about 3/4 cup (a little less than half) of the cookie dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer. Bake for 10 minutes.
Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough and crumble it over the top of the jam layer. Return to the oven and bake for 14-16 more minutes, until the topping is light golden brown. Place the pan on a wire rack to cool.
I prefer a jam that has a balance of sweet and tart flavors. I've used Tart Cherry Jam as well as Bonne Maman Four Fruit Preserves.