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Nutrition Facts
Serving Size 1 cookies 41g Recipe makes 16 cookies)
Calories 166
Calories from Fat 58		(34%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 110mg		4%
Potassium 54mg		1%
Total Carbohydrate 26.2g		8%
	Dietary Fiber 0.9g	3%
	Sugars 16.6g
Protein 1.9g		3%
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Cranberry Oatmeal Bar Cookies

Recipe #140050 | 50 min | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Sandyg61
Oct 4, 2005

I always make this with cranberries but it could be made with almost any dried fruit. I adapted this recipe from a recipe in a mystery book by Joanne Fluke. This recipe can be doubled to make a 9 x 13 inch pan of cookies.

16 -25 cookies (change servings and units)

Ingredients

1/2 cup melted butter (1stick)
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup flour
3/4 cup dried sweetened cranberries (or other chopped dried fruit)
3/4 cup rolled oat (uncooked oatmeal)

Directions

1
Preheat oven to 350 degrees, rack in the middle position.
2
Melt butter in a large microwave safe bowl.
3
Add both sugars and let cool a bit.
4
Add eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
5
Add flour and mix.
6
Add the cranberries and oats and mix everything up. The dough will be quite stiff.
7
With a spatula spread dough evenly into a greased 8x8 baking pan.
8
Bake at 350 for 25– 30 minutes.
9
Cut into bars when cool.
10
These freeze well if you roll them in foil and put them in a freezer bag.

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Featured Reviews for This Recipe

From: MimZ

On Oct 8, 2009

I would give this 10 stars due to the reaction of my family. They all said, Wow! I needed a bar recipe for a bake sale and ended up making 3 batches (doubled in a 9 x 13 pan) because they ate too many of the first batch. I tried one double recipe as is/ tried the next with 3/4 cup brown and 3/4 cup white sugar. Both were GREAT. Would say it's a matter of preference. The bake sale people didn't want nuts in anything, but I want to try this with nuts next time. This is a keeper. Thank you. PS - I kept the same baking time for the double recipe and it wass fine.

0 people found this review helpful

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From: katew

On Apr 24, 2009

Very yummy - i used dried apricots and the result was very oaty, fruity and moist. I will certainly use this recipe again and next time will try dates .

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From: LesleySK

On Oct 2, 2006

This was an easy recipe and was very tasty. I used a combo of dried cranberry, apple, and cherry instead of just cranberry. It was fabulous. I got lots of compliments at the church function I took it to.

4 people found this review helpful

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From: KWB

On Feb 3, 2006

This is a very nice blondie recipe! I made it for a small gathering and it won hands down over the persimmon bread that I also offered. Quick, easy, tasty. I'm looking forward to trying it with variations. On a side note it did take longer than the time indicated in the recipe. I was using a glass 9x5 dish, so perhaps it is because I dropped the oven temp. slightly...

4 people found this review helpful

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