 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This recipe came from a handout from a butter company. I like it because of the addition of oatmeal (I feel healthy eating it..lol). Feel free to substitute the dried cranberries with any other dried fruit (cherries are good). Sometimes, I even add 1/4 cup chopped pecans. Ingredients:
1/2 cup butter (if using unsalted, add a pinch of salt) |
1/4 cup light brown sugar, packed |
3/4 cup flour |
2/3 cup rolled oats |
1/3 cup dried cranberries |
Directions:
1. Preheat oven to 325*. Using a mixer, cream the butter and sugar until light and fluffy.
2. Using a wooden spoon, slowly stir in the flour, mxing well. Stir in the oats and cranberries.
3. Press evenly into a lightly greased 9 glass pie plate. Prick the surface with the tines of a fork.
4. Bake in middle of the oven for 20 minutes, or until golden.
5. Cool 3 minutes, then score into 12 wedges.
6. Cool completely and enjoy.
|
|