I haven’t actually written out the amounts to increase it by 50%. You would just have to do the math to increase every ingredient by 50%. If you double it your cookie bars will be pretty thick. You could certainly try that if you’d like. 🙂
]]>Increasing by 50% doesn’t really answer my question. How exactly do I measure that? what happens if I doubled the recipe? Or do you have a different recipe I can use instead?
]]>Hi Luann! You would need to increase the recipe by 50% to fill a 13×9. 🙂
]]>can this recipe be doubled for a 13×9 baking pan? I don’t have a 9×9 pan. TIA.
]]>Hi Lindsey! All of the factors you mentioned caused the results you experienced, unfortunately. Sugar is super important for moisture in the cookie bars, it’s actually considered a wet ingredient because of the way it melts into the batter and reducing it will absolutely make the bars dry. The coconut add-ins were not accounted for in the original recipe, and since they were unsweetened they especially worked against you there and made the bars more dry. Lastly, one of the fastest ways to make any cookie bar, even one where the recipe was followed exactly, too dry is to overbake it by even a few minutes. I hope that helps!
]]>I’m so glad you enjoy them, Bruce, thank you for the feedback! 🙂
]]>I just made them with chocolate chips, because I’m sharing them this time, and people generally prefer chocolate to raisins. They are amazing, of course, but I will always like them better with raisins.
I think you should remove the “optional” from the cinnamon, and set the amount at 1/2 tsp, because that is exactly the right amount. As I said before, it just contributes to the overall wonderful flavor, rather than making it a cinnamon cookie bar.
]]>Just made these with a few alterations. Omitted the egg yolk (I only had 2 eggs) Cut back on the oatmeal by about 1/4 cup & added about 1/2 cup each of coconut & pecans. Subbed caramel chips instead of chocolate chips.
]]>Thank you for your feedback, Bruce! 🙂
]]>That should work just fine. 🙂
]]>Thank you so much, Bruce! I love your explanation of the textures. It’s spot on. 🙂
]]>Yes, it’s best to wait till they’re cool, BUT, I found that when they are hot from the oven, they can be cut easily with a table knife, and removed with a small spatula, and they are twice as good as they are after they have cooled. That’s saying a lot, since they are already 5 stars after cooling.
]]>Hi Stephanie! It will be much thicker and will change the bake time, but I think it could work. 🙂
]]>Hi. Can these be made in a 9 inch cake round?
]]>Yes, cutting them while still warm can also cause this issue! We’d recommend letting them cool completely for the cleanest cuts. Hope they taste just as good this weekend! 😊
]]>I think it was just too warm possibly, I checked and its old fashioned rolled whole wheat oats. How long do you wait before cutting them and taking it out of the pan after baking? Thanks for the help I realize it’s a lot questions! I am just going to make it again this weekend and make sure I’m measuring the flour right, and that its shaken/ stirred first!
]]>Did you use old fashioned rolled oats? Quick cooking oats could cause this, as could over-baking or over-measuring your flour. They shouldn’t be crumbly 🙁
]]>Hey one more question! Are they usually crumbly? I had mixed my dry ingredients together well before hand. I had to wait till the next day to try and slice them but they still sort of fell apart. I’m not sure if I need more dough or less oats? Thanks for any insight!
]]>