In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture.
Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.
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Scottishprincess
Dec 18, 2013
this is delicious, with either homemade or canned cranberry sauce and it looks very colorful.
JudithRN3
Dec 14, 2010
I have been making this recipe for years now--it it my most asked-for cookie!I omit the chips; use fat-free 14oz Eagle brand Sweetened Condensed Milk (not evaporated milk), and store the finished cookie (cut into squares) in the freezer (has a scrumptious taste when eaten frozen!!)This cookie treat is definately a keeper for all the holidays
Reviews
this is delicious, with either homemade or canned cranberry sauce and it looks very colorful.
I have been making this recipe for years now--it it my most asked-for cookie!I omit the chips; use fat-free 14oz Eagle brand Sweetened Condensed Milk (not evaporated milk), and store the finished cookie (cut into squares) in the freezer (has a scrumptious taste when eaten frozen!!)This cookie treat is definately a keeper for all the holidays
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