Total Calories: 113
Preheat oven to 350°. Line an 8- or 9-inch square baking pan with foil, extending ends over edges. Grease foil.
In a large mixer bowl at medium speed, beat butter and brown sugar until fluffy. Beat in vanilla. At low speed, beat in flour and baking soda. Beat in 2 cups of the oats until combined. Set 1/2 cup of the mixture aside. Pat remaining mixture into pan, flouring fingers if needed. Spread filling over. Add remaining 1/4 cup oats to reserved topping. Crumble topping mixture over poppy seed filling and pat gently.
Bake 30 minutes or until lightly browned. Cool pan on a wire rack, loosening from edge of pan while warm. Holding foil edges, lift cookie from pan. Cut into bars.
Store loosely covered.
HIGH ALTITUDE ADJUSTMENT: At 6,000 feet, decrease baking soda to 1/2 teaspoon.
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