Make a batch of these Oatmeal Cranberry Cookie Bars for snacks, dessert or even breakfast. An easy to make cookie bar made in a sheet pan with oatmeal, dried cranberries and pantry staples. A perfect fall treat that freezes great.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Dessert
Cuisine: North American
Keyword: bar cookies, cranberry recipes, fall baking, thanksgiving desserts
Preheat oven to 350ºF/180ºC. Grease and line with parchment paper a large baking tray, 9 x 13 inches
In the bowl of your electric mixer, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 minutes. Add eggs one at a time, mixing well after each additions. Whisk in vanilla
Sift together the flour, baking soda and salt.
Add the flour and the oats to the batter and stir until just combined, about a minute. Fold in the chopped cranberries.
Press evenly into prepared pan. Bake for 18 minutes. Remove from oven and lay tray on a cooling rack and leave them to cool completely.
Cut into squares and store in an airtight container. Will keep up to 3 days. Freeze up to two months.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
You can add extra cranberries over the cookie dough once you have pressed it into the pan.
These bars are not chewy, but more oat like with the texture of a scone almost.
These freeze really well. Just make sure you let them cool completely before freezing. Also, use an airtight container so they don’t get freezer burn.
Nutrition Facts
Oatmeal Cranberry Cookie Bars
Amount Per Serving (1 cookie bar)
Calories 110Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 75mg3%
Potassium 36mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 138IU3%
Vitamin C 0.01mg0%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.