Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
24 servings (serving size: 1 square)

These cranberry-oatmeal bar cookies strike a nice flavor balance: not too sweet and not too tart. Be sure to zest the orange before you squeeze the juice.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.

Step 3

To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Step 4

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.

Step 5

CALORIES 135 (31% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 5g; FIBER 3g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 27mg

Step 6

Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

Step 7

CALORIES 124 (33% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 8g; FIBER 1g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 26mg

Ratings & Reviews

Great addition to holiday party spread

December 11, 2016
I followed the recommendation to double the crust and 1.5x the filling for a 9x13 pan and they turned out amazing.  I also baked the crust for 5 minutes alone before adding the filling and topping.   I let them go a full 15 minutes longer than originally called for - it was starting to brown on the edges at 40 minutes, but I thought it needed more time. They turned out perfectly. My guests thought they go nicely with a light pinot noir, by the way!  

December 11, 2016
Oh, and I used Greek yogurt instead of sour cream, as it was what I had on hand. 

tracyseats's Review

December 29, 2013
I have not started yet on this...still figuring out my pan size and need another sour cream if going to upsize by 1/2. The appropriate substitute sizes for a 7x11 pan are, believe it or not, a 8x8 pan, a 9x9 pan, or a 9-inch round cake pan. If you want to use the 9x13 pan, don't double the recipe, increase it by 1/2. So if it calls for 1 cup of cheese, use 1 1/2 cups. Like that. There is a truly excellent chart at Allrecipes:

jan119's Review

December 22, 2013
Easy to make and a great bar to serve over the holidays. Will definitely make again.

wildhorse53's Review

December 22, 2013

MyTastyRecipes's Review

December 10, 2013
Outstanding!! I used whole cranberries and they softened up perfectly in the oven! Absolutely delicious!

Pilatesgirl1's Review

April 27, 2013

spber68's Review

March 14, 2013

tracer724's Review

March 09, 2013

steponme's Review

March 02, 2013
There were too many cranberries. If I make it again, I'll definitely cut down on the cranberries.