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Preheat the oven to 350 degrees Fahrenheit and line a 9x9 inch baking pan with parchment paper or spray lightly with baking spray. Set aside.
In a large mixing bowl, whisk together the cookie mix and ⅔ cup of oats until combined.
Add in the butter and cream with a hand or stand mixer until it forms a crumbly but lumpy mixture, about 2 minutes.
Remove 1 ½ cup of the mixture and set to the side and then press the remaining mixture into the bottom of the prepared pan.
Layer the raspberry preserves over the bottom layer in an even layer.
Mix the remaining ⅓ cup of oats in with the crumble mixture that you set to the side and then crumble it evenly over the top of the preserves. You should have enough to almost completely cover the raspberry layer.
Place in preheated oven at 350 degrees Fahrenheit and bake for 40-45 minutes or until golden brown and bubbly and then remove from the oven.
Cool completely before cutting into squares and serving.