Ingredients
1/2
cup butter, softened
1
tablespoon water
1
egg
1
pouch Betty Crocker™ oatmeal cookie mix
1/3
cup packed dark brown sugar
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon grated lemon peel
1 1/2
cups fresh cranberries, chopped
1/4
cup pomegranate-cranberry juice
2
tablespoons butter, melted, cooled
Preparation
Heat oven to 350°F. Grease 9-inch square pan with butter; line bottom of pan with parchment paper or foil.
In medium bowl, mix softened butter, water and egg until blended. Add cookie mix; mix well. Reserve 1 1/2 cups dough for topping. Using hands or wooden spoon, press remaining dough in bottom of pan (be sure it touches sides of pan).
In another medium bowl, beat brown sugar, flour, cinnamon and lemon peel with spoon until well combined. Add cranberries, cranberry-pomegranate juice and melted butter; stir gently until cranberries are coated.
Spread filling evenly over base. Crumble reserved cookie dough evenly over top of filling.
Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. Cool completely, about 1 hour. Cut into squares or bars. If desired, serve squares topped with whipped cream.
