Ingredients

nonstick cooking spray

1 1⁄2 cups quick-cooking rolled oats

3⁄4 cup all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon salt

1 mini bag orville redenbacher's smart pop microwaveable popcorn (34 g)

3⁄4 cup firmly packed brown sugar

1⁄2 cup margarine

1 tablespoon water

1 teaspoon vanilla extract

3⁄4 cup dried cranberries

Directions

Preheat oven to 375°F. Spray 15x10-inch shallow baking pan with cooking spray. Combine oats, flour, baking soda, cinnamon and salt in medium bowl; set aside.

Prepare popcorn according to package directions. Remove all un-popped kernels; set aside.

Combine brown sugar and margarine in large bowl using electric mixer on high speed. Add water and vanilla; beat until light and fluffy. Gradually add flour mixture; blend well. Reduce speed to low and add cranberries.

Cover hands with plastic gloves or sandwich-size plastic bags. Incorporate popped corn into cookie dough. Spread mixture in pan. Bake 10 to 12 minutes or until golden brown.

Cool before cutting into 24 bars. Store in tightly sealed container.