<p>I forgot about this easy Martha Stewart receipe until DD asked when I was going to make the first batch–she loves these cranberry bars. I have been known to be willing to consider them breakfast–they have oatmeal in them! If you don’t have an 11x17 pan, cut the reciepe in half and use a 9x13 or so. I’ll type up the “in advance” directions at the end…</p>
<p>Cranberry Bar Cookies
2 1/4 C flour
1 t baking soda
3/4 t salt
1 1/4 t ground cinnamon
4 C quick cooking oats (Quaker Oatmeal)
1 1/2 C packed brown sugar
1 1/2 C melted butter (3 sticks, calls for unsalted–if you use salted don’t add more salt)
Cranberry filling
6 C cranberries
1 C sugar
1 C golden raisins (I leave them out, no one likes them)
1/4 water</p>
<p>Rinse cranberries, pick out any bad ones, then put everything in a saucepan sprayed with Pam or olive oil. Heat over medium heat, bring to simmer and cook until cranberries burst and released liquid becomes thickened…about 12 to 15 minutes. Stir in raisins if using. Transfer to large bowl and cool.<br>
Preheat oven to 375. Line an 11x 17 pan with parchment. Mix all the dry ingredients, then cut butter in with your fingers. Mixture will be crumbly, but should hold together.
Press about 5 cups into bottom of the pan, spread filling on top (use the back of a spoon). Sprinkle remaining oat misture on top, bake until golden brown (about 40 to 45 minutes). Transfer to wire rack, cook, cut into squares. </p>
<p>To do in advance: make the cranberry filling up to 3 days or so ahead. Mix all the dry ingredients up to a week or so in advance, store in ziplock bag. The day before serving, make the bars.</p>