This bar cookie could work for a rich breakfast, dipped into coffee or tea, or as a late-day snack before dinner. With whole wheat, oatmeal and cranberries, it kinda feels like a big-kid after school snack, but its buttery richness and honeyed sweetness would make a fan out of children too.
If you don’t have cranberries, use any dried fruit you have on hand – cherries, chopped prunes, raisins are all good. This recipe is a simple one and fares well with substitutions. Just be sure to mind the oven temperatures in order to get a crispy, golden cookie that stays sturdy when packed in a lunch box or briefcase.
Oatmeal Cranberry Bar Cookies
1 tablespoon butter, for the pan
1 cup (2 sticks) salted butter, room temperature
¼ cup honey
¼ cup granulated sugar
¾ cup rolled oats (not instant)
1 ¼ cup unbleached whole wheat flour plus 2 tablespoons for the pan
¾ cup dried sweetened cranberries
Preheat oven to 375°F.
Butter and flour a 9×13-inch pan, discarding any excess flour.
Cream the butter, honey and sugar together in a medium-sized bowl for 3-5 minutes until fluffy. Mix the oats and flour together in a separate bowl. Add to the butter mixture and mix until well blended. Fold in the cranberries. Press mixture into a bread loaf pan. Bake for 20 minutes.
Reduce oven temperature to 250°F. Bake for 20 more minutes. Take the cookies out of the oven. Cut the cookies into ten to twelve pieces in the pan. Let cool completely in the pan. Once cool, re-cut if needed and serve.
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