Because I hadn't made this recipe before, I did not double it, but won't hesitate to do so next time. I took a few suggestions from others. I want to cut back on fat and calories when possible, so I used the equivalent of 1 egg white from meringue powder and decreased the butter by 1/8 C as suggested (double recipe, replace 1/4 C butter w/ an egg). And here is what I love about this recipe - it didn't compromise the crust a bit to do this. Because of the oats, the crumb doesn't have to be super-tender (think shortbread or pie crust).
Oh, and instead of measuring out 2 C of the crumbs to make the bottom, just measure out and reserve 1C of crumbs to make the top and dump the rest into your prepared baking pan. That seemed easier to me.
They are delicious and even better - EASY!!!
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Because I hadn't made this recipe before, I did not double it, but won't hesitate to do so...