My friend Jean brought this to a church coffee hour and everyone raved. I’ve since made it many times, for Thanksgiving and Christmastime, cookie exchanges, church events, potlucks, neighbors and friends. Fantastic recipe!
Preheat oven to 350° F.
2 cups flour
1¼ cups quick cooking oatmeal
¾ cup packed brown sugar
1 cup butter (2 sticks), softened to room temperature
12 ounces cream cheese (1 1/2 bricks), softened to room temperature (I just used two 8 oz. pkgs)
½ cup granulated sugar
2 teaspoons lemon juice
1 teaspoon vanilla
1 16-ounce can of whole berry cranberry sauce
2 teaspoons cornstarch
Crust: In a large mixing bowl stir together flour, oatmeal and brown sugar. Using a pastry blender cut in the butter until resembles coarse crumbs. Reserve 1½ cups of the crumbs for topping.
Press remaining crumbs into greased 13 X 9 inch pan. Bake at 350° for 15 minutes.
Filling: Meanwhile in the same bowl beat cream cheese and sugar on medium speed until light and fluffy. Beat in eggs, lemon juice, and vanilla. Spread over hot baked layer. Stir together corn starch and cranberry sauce; spoon carefully over cream cheese mixture.
Topping: Sprinkle with reserved 1 1/2 c. crumbs. Bake 40 minutes more at 350° or until set. Cool on rack and chill at least 3 hours. Cut into bars.
This is a dense and hearty bar cookie, with a good balance of sweet and tart. It’s great for the fall and winter holidays.