Preheat the oven to 170c fan. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1 inch tray bake tin or similar with baking parchment or greaseproof paper. Please note. If you use a tin with a different size, the baking times may differ.
Using an electric mixer, beat together the butter and sugar until soft, and well mixed This will only take a couple of mins.
Sift in the flour and baking powder. Add the vanilla extract, oats, Orange Zest and roughly chopped dried cranberries. Mix together until well combined and forms a firm dough. Do not over beat.
Press the dough evenly into the prepared baking pan.
Bake in the oven for 30 mins or until golden in colour. Testing the centre of the bake with a skewer until it comes out clean.
Take out of the oven and dust with caster sugar while still warm.
Leave in the tin to cool for about 10 minutes before turning out onto a wire rack to cool completely before slicing into bars.
You can partially slice them while still warm, then cool completely before slicing full into bars.
TIPS AND FAQ’S
Don’t slice too soon – Leave them to cool completely before you start to slice these cookie bars. If you slice too soon, they will start to crumble.
Dried Cranberries – Roughly chop them before you add them to the mixture
Fresh Cranberries – I’m not sure if this recipe works using Fresh Cranberries. Let me know how you get on if you use them.
Lining the cake tin – Using baking parchment or greaseproof makes it easier to lift the cookie bars out of the tin once they have cooled.
Make ahead of time – You can make the cookie dough ahead of time. Keep it well wrapped in the fridge for up to a couple of days. Or freeze as individual cookies on a tray before wrapping them in freezer bags. Take out a batch when you are ready to bake them.
How long will cookie bars keep?If kept in an airtight container, they will keep for up to three days.
Can you Freeze Cookie DoughYes, you can Freeze Cookie. See my note above about freezing them individually first.