Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield
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

wildhorse53
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!  

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

tracyseats's Review

barbi3142
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: http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx

jan119's Review

aahartman01
December 22, 2013
Easy to make and a great bar to serve over the holidays. Will definitely make again.

wildhorse53's Review

Payal23
December 22, 2013
N/A

MyTastyRecipes's Review

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

Pilatesgirl1's Review

tracer724
April 27, 2013
N/A

spber68's Review

Noogabelle
March 14, 2013
N/A

tracer724's Review

cookfromsocal
March 09, 2013
N/A

steponme's Review

rmiller2
March 02, 2013
There were too many cranberries. If I make it again, I'll definitely cut down on the cranberries.