I LOVE cranberries! Doesn’t matter if it’s sauce slowing plopping out of a can, poured from a jug, or as in this case, lovingly spread between delicious layers of oats and brown sugar.
I’ve posted this recipe before, but unfortunately a hack last year has me rebuilding alot my posts, But since I’ve made my first batch of the winter, I thought it was a perfect time to share the recipe.
Cut into individual bars, they can be individually wrapped in plastic wrap and frozen. They keep well, and thaw quickly.
Cranberry Oat Bars
Preheat oven to 350 degrees. Apply cooking spray to a 10x14 shallow baking plan, cover it with aluminum foil, then liberally spray the aluminum foil.
Combine the cranberries, sugar, and zest of the orange in a saucepan on medium heat, stirring occasionally. The cranberries will begin to burst, and the liquid with mix with the sugar to create a sauce. Add the zest of the orange and juice of 1/2 of the orange. Bring to a boil, then reduce to simmer until the consistency is that of cranberry sauce (about 30 minutes).
In a large bowl, mix together the oats, brown sugar, and flour. Add the baking powder and salt.
Melt the butter and slowly add it to the oats and brown sugar. It should be well mixed and similar to a cooke dough.
Take about 2/3 of the batter and press firmly into the pan, making sure to do this to the pan sides.
Spread the cranberry sauce into the pan, using a spatula to evenly cover.
Using your hands, crumble the rest of the batter and spread it across the top of the pan.
Bake in the over for about 15-17 minutes, checking after 12 minutes to make sure it isn't too brown,
Remove from over and let it cool, about 30 minutes. Cut into bars.
My sweet tooth takes no prisoners. Earlier today I made a meatloaf, complete with a bacon topping – yum! Sadly, it went into the freezer as part of my meal prep for the coming weeks. Still, it got me thinking about making a dessert that would go well with it.
Chocolate chip cooks are as American as apple pie. And you know what else is? Cast iron skillets, that’s what. I’ve made a couple of skillet cookies before, but this one is the hands-down favorite with the kids and really easy to put together.
If you don’t have a cast iron skillet (what?!) you can also use a baking pan. But you’ll be better off waiting two days for this beauty to arrive.
Oatmeal cookies are my favorite. Totally dunkable, they are made even better with raisins – I’m a traditionalist that way. But the other day when I got a hankering to make some, I realized I didn’t have any raisins. But…I had dried cranberries, which I’d intended for scones. They’ll have to wait.
On a lark, I decided to make a glaze for the cookies, seeing that I was already pot-committed to doing these up a little different. Nothing fancy, but I thought it was visually appealing in addition to adding a little to the taste and texture.
These cookies are thin and chewy, which I prefer. Be careful to watch them, as your oven temperature may vary just enough to cause them to burn.
Preheat oven to 350 degrees and prepare your cookie sheets with parchment paper.
In a large bowl, sift together the flour, salt, cinnamon, and baking powder. Set aside.
In another bowl, cream the butter and sugars well. Add the eggs, and vanilla.
Combine the cream mixture into the large bowl of flour mixture, mixing well.
Add the cranberries and oatmeal.
Drop by rounded 2 tablespoons, about 2 inches apart. Bake for 10-12 minutes, monitoring closely to your oven's temperament. Let cool before moving to cooling rack for glazing.
Combine confectioner's sugar and butter. Slowly add apple juice until it is at a point where it drizzles easily.
When cookies are cool, use a fork to drizzle glaze. Let dry before packing, using wax paper or parchment paper between layers.