Instructions: 1. Preheat oven to 350F (180C). Grease 13 x 9-inch (33 x 23 cm) baking pan with shortening. Place cooling rack on countertop.

2. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended.

4. Spread half of dough in bottom of prepared pan in an even layer. Spread raspberry preserves over dough to within 1/4 inch (6 cm) of sides. Mix white chocolate chips into remaining dough. Drop by spoonfuls over preserves. Spread evenly.

5. Bake at 350F (180C) for 30 to 35 minutes, or until golden brown. DO NOT OVERBAKE. Remove from oven and place on cooling rack. Run spatula around edge of pan to loosen before cooling. Cool in pan on cooling rack. Cut into 2 x 1-1/2 inch bars.

Makes: About 3 dozen bars

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