Yield: Makes 4 1/2 dozen cookies
Preheat oven to 325 F. Line a 9x13 inch baking pan with aluminum foil and spray with nonstick spray. Place dry oatmeal and butter in a food processor bowl and process until mixture is crumbly. Remove 3/4 cup of the oatmeal mixture and set aside. With your hands, press the remaining oatmeal mixture into the pan to form the bottom crust. Spread the jam over the crust. Sprinkle the reserved oatmeal mixture evenly over the crust. Bake 25 to 30 minutes, until golden. Let cool completely. Pick up the edges of the foil to remove the cookie from the pan. Cut into 54 squares and remove from the foil.
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