| | Directions | | 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. 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. 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. Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. Cut into bars. Store covered in the refrigerator. |
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| Ingredients | | - |  | 1 pouch (1 lb 1.5 ounce 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 or Cranraisins |
| - | | 1/2 cup coarsely chopped pecans (opt.) |
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