Cranberry-Oatmeal Bars

This cranberry-oatmeal cookie has a nice flavor balance: not too sweet and not too tart. Be sure to peel the orange peel before squeezing the juice.
Preheat the oven to 325 degrees.To make the cake, spoon the flour into a dry measuring cup; flatten with a knife. Combine the flour and the following 5 ingredients (with the addition of cinnamon) in a medium bowl, mixing well with a whisk. Drizzle the flour mixture with the butter and juice, stirring until it is moistened (the mixture becomes crumbly). Leave in 1/2 cup of the oatmeal mixture. Place the remaining oatmeal mixture on the bottom of an 11-inch x 7-inch baking dish smeared with cooking spray.To make the filling, combine the cranberries, sour cream, granulated sugar, and other ingredients in a medium bowl, mixing well. Spread the cranberry mixture over the prepared cake; sprinkle the remaining oatmeal mixture evenly over the filling. Bake at 325 degrees for 40 minutes or until the edges are golden brown. Cool completely in the pan on a wire rack.Cherry and oatmeal bars: Instead of dried cranberries, substitute dried cherries, and instead of orange peel, use lemon zest in the filling.CALORIES 135 (31% of fat); FAT 6 g (sat 6 g, mono 8 g, poly 2 g); PROTEIN 7 g; CARBOHYDRATES 5 g; FIBER 3 g; CHOLESTEROL 13 mg; IRON 7 mg; SODIUM 68 mg; CALCIUM 27 mgMaple-date oatmeal bars: Replace dried cranberries with crushed pitted dates. Do not add granulated sugar to the filling and add 2 tablespoons of maple syrup and 2 tablespoons of brown sugar.CALORIC CONTENT 124 (33% of fat); FAT CONTENT 6 g (sat 6 g, mono 8 g, poly 2 g); PROTEIN 7 g; CARBOHYDRATES 8 g; FIBER 1 g; CHOLESTEROL 13 mg; IRON 7 mg; SODIUM 68 mg; CALCIUM 26 mg