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 unpopped kernels; set aside.
Combine brown sugar and Fleischmann’s 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; 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 bars in tightly sealed container.