On the twelfth day of cookies,
My true love gave to me,
Twelve Orange Cranberry Oatmeal Cookie Bars.
Day 12 is finally here!
I have been trying to post this bad boy for the last 4 days, but technical difficulties were abound causing me to pull my hair out. Yup that right I’m now fat from eating the last eleven days of cookies and bald. Man O man has been a rough holiday season 😉
After all of those rich cookies I figured we could all use something a bit lighter. I adapted this recipe from Cooking Light Magazine and I even made it a bit lighter than their original version. These Orange Cranberry Oatmeal Cookie Bars can be made gluten-free too! The tart taste from the cranberries and the creaminess from the sour cream is the perfect balance! These Orange Cranberry Oatmeal Cookie Bars are sure to be a hit in your home this holiday season without being a hit to your waistline!
- 1 Cup Flour (I used Almond Flour to make them Gluten Free)
- 1 cup Quick-Cooking Oats (I used Gluten Free Oats)
- 1/2 cup Brown Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1 Stick Butter, melted
- 2 Oranges ~ reserve 3 tablespoons orange juice
- Cooking spray
- 1 bag Fresh Cranberries (about 14 ounces)
- 3/4 cup Sour Cream
- 1/4 cup Sugar
- 2 teaspoon Vanilla Extract
- 1 Tablespoon grated orange rind or as much as you can get from 2 oranges
- 1 large egg
- Preheat oven to 325°
In a medium sauce pan combine the fresh cranberries, orange zest and juice of one orange. Cook over medium heat until the berries have released all of their juices and the sauce thickens about 10 min. The berries will make a POPPING sound as they burst open just so you are aware.
To prepare crust, 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 9×9 or 9×13-inch baking dish coated with cooking spray. I use parchment paper so I can just pull them out of the pan and cut them rather than cutting them in the pan.
To prepare the sour cream filling, combine sour cream, granulated sugar,and egg in a medium bowl, stirring well.
Spread cranberry mixture over prepared crust. Next spread the sour cream mixture evenly over the cranberries; 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.
*Adapted from Cookinglight.com