| 1 | pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix |
| 1/4 | teaspoon ground cinnamon |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 3/4 | cup sour cream |
| 3 | tablespoons sugar |
| 2 | teaspoons grated lemon peel |
| 1/4 | teaspoon vanilla |
| 1 | egg yolk |
| 1 | cup dried cranberries |
| 1/2 | cup coarsely chopped pecans |
| 1. | Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray. |
| 2. | In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes. |
| 3. | In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture. |
| 4. | Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator. |
| In step 2, bake 20 minutes. |
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| This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| Lining the baking pan with foil eliminates sticking and makes for easy cleanup. |
Nutrition Information:
270 ( 110); 13g ( 5g, 0g); 50mg; 170mg; 34g ( 2g, 21g); 3g 6%; 0%; 0%; 4% 1 ; 1 ; 0 ; 2 1/2 2
| 2006 © and ®/™ of General Mills |