1 (12 oz.) pkg. cranberries
1 (8 oz.) pkg. chopped pitted dates
1 tsp. vanilla
2 c. all-purpose flour
2 c. rolled oats
1 1/2 c. packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 c. butter, melted

For filling, in a medium saucepan combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes or until cranberries pop, stirring frequently. Stir in vanilla. Set aside. In large bowl stir together flour, oats, brown sugar, soda and salt. Stir in butter until well blended.

Pat half the mixture on the bottom of an ungreased 13 x 9 x 2 inch baking pan. Bake in a 350 degree oven for 8 minutes. Carefully spread filling over baked mixture. Sprinkle remaining oat mixture on top. Pat gently. Bake for 20 to 22 minutes more or until golden. Cool on wire rack.