Since cranberries are abundant in the stores this time of year, it's a good time to make today's recipe. A filling of cranberries and raisins nestles between a bottom and top layer of a sweet oatmeal mixture.
Ingredients: 12 ounces cranberries, 1 cup granulated sugar, 1/2 cup raisins, 1 tablespoon cornstarch, 2 tablespoons cold water, 1 cup all-purpose flour, 1 1/2 teaspoon baking soda, 1 cup cold butter, 1 cup brown sugar, 2 cups oatmeal flakes, pinch of salt.
Instructions: Preheat oven to 350 degrees. In a medium saucepan, cook cranberries with granulated sugar until soft, about 5 minutes. Puree with a potato masher and cook 10-15 minutes. Add raisins and continue cooking 2 minutes. Dissolve cornstarch in cold water and add to puree; cook until mixture thickens. Remove from heat and cover with plastic wrap; let cool.
Meanwhile, sift together flour, baking soda, and salt. Cut butter into dry ingredients and mix (with fingers, or you could use a pastry blender, but fingers are much more fun!) to make a lumpy batter. Mix in brown sugar and oatmeal flakes (again with fingers).
Spread half of batter into a 9 inch square cake pan evenly, pressing down. Cover evenly with cranberry puree, and then with remaining oat batter.
Bake in preheated 350 degree oven for 30 minutes and let cool slightly before cutting into squares.
Makes 9 squares.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
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