Recipe courtesy of Martha Stewart
1 can (14 oz) whole-berry cranberry sauce
2 sticks unsalted butter (softened)
2 cups All Purpose flour
1 tsp baking soda
1 tsp course salt
1/2 tsp ground cinnamon
1 1/4 cups packed brown sugar
1 large egg (beaten slightly)
1 tsp vanilla
2 cups Old Fashioned Rolled Oats
Filling: If making your own, pulse dried cranberries and
granulated sugar in a food processor until a coarse paste forms.
Transfer to a saucepan. Whisk cornstarch into cold water, then add to
cranberry mixture, whisking to combine. Stir in juice. Simmer over
medium-high heat, stirring occasionally, until mixture thickens and
sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
Dough: Preheat oven to 350 degrees. Butter a 9-by-13-inch
baking pan, and line with parchment, letting 2 long sides overhang
edges. Butter parchment, then flour parchment and sides of pan.
Whisk together flour, baking soda, salt, and cinnamon. Add
brown sugar and butter, and stir until well combined. Mix in egg and
vanilla, then oats and walnuts.
Press half the dough into pan. Spread the filling evenly over
the dough, then crumble remaining dough on top of filling. Bake until
golden and cooked through, about 40 minutes. Let cool completely in pan
on a wire rack, about 1 hour, then lift out using parchment. Cut into
I didn't take pictures because I forgot so this picture is also from MSL.I hope you enjoy - we sure did!!!Linked to: Tasty Tuesdays♥ Ashley