Valchemist - HELP! Bar Cookie Problem :(

[debg]

Valchemist,
I made the apricot oatmeal bars today. It called for an 8x12 pan. I used a 9x13 and just cut down the cook time. The cookies are flat - not very thick. It seems like they should be thicker. Is this right? Maybe I should have doubled it..... Thanks for helping!

[valchemist]

DebG, I haven't made those particular bars yet. I want to try them though. Sounds like the pan size was the key - since you used the smaller pan they came out flatter. I always prefer a slightly thicker bar to a thinner bar, so maybe you could double it and use the big 13x9. Then you could have extra topping! (topping is always my favorite part.) Sorry I couldn't help more. Anyone else try them?


Here is the recipe, for those who are wondering.


* Exported from MasterCook *

Apricot Oatmeal Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c quick-cooking oats
1 c flour
2/3 c packed light brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 c vegetable oil
1/4 c apple juice -- (or cranberry juice)
10 ozs apricot preserves -- preferably "all fruit" (1 scant cup)

Preheat oven to 325. Lightly oil an 8 by 12 baking dish or coat it with cooking spray; set aside.

In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.

Set aside 1/2 cup for the topping. Press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. sprinkle with the reserved oat topping.

Bake for 30 to 40 minutes, or until golden.

Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.

Description:
"My note: I bet these would be good with any kind of preserves, not
just apricot."
Source:
"Eating Well, July/August 1995, page 79"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 4g Fat (21.3% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

NOTES :
These pretty streusel-topped bars are quick to make and easy to transport. Made with unsweetened apricot preserves, they are a good source of potassium and beta carotene.

Nutritional Info: 195 calories, 3g protein, 4g fat, 36g carb, 55mg sodium, 0mg cholesterol

[debg]

valchemist,
The cookies taste great, just VERY thin on the crust. I will try it again doubling the crust. I would say if you are trying this for the 1st time, that this recipe has enough to make the crust thicker if you use a square pan (8x8 or 9x9) I think you'll be happier with the results! Since I'm making it for company, I'm going to try it again tonight! Thanks for all your wonderful ideas!

[Linda in MO]

Your pan was definitely too big. If you have a 9x9 pan, I would use that. I always use my 8x11.5 pan when a recipe calls for a 9x9 pan (since I don't have one). It has always worked for me. Or maybe you could use an 8x8 pan if you wanted them even thicker.

[Julie O]

A 9X13 pan is 20% larger (in area--length X width) than a 8X12 pan. So, you don't want to double the crust recipe.

A 9X9 would be much closer, but a 8X8 would be too small, unless you don't mind them being thicker and that they'll take longer to cook.

[valchemist]

your welcome deb. I still have to try a bunch of bar cookies on that thread. your post is a good reminder. hope the recipe works well the second time around. it is always nice to do a test run, as you did, before serving something to company.

[valchemist]

by the way...

in a review for one of the other bar cookie recipes, someone else mentioned that she made the date bars in a 13x9 instead of an 8x12. She said they turned out fine. I made the date bars too and it seemed as though there was just enough batter for the 8x12. I am surprised the 13x9 worked so well for her. but I guess it is the taste that counts, not the thickness. (as you said, they still tasted good even though they were thin).

so anyway, if anyone else is planning to make any of those recipes, I guess you should try to stick to the 8x12 or 9x9.

[JJeannette]

As I read this thread, it occurred to me that, if you don't have a 8" x 12" inch pan you could use a 7" x 11"---. I think that size is what is called a biscuit pan---.