1. In a food processor or with a mixer, whirl or beat butter/margarine, sugar, and water until creamy. Whirl or beat in flour and rolled oats. 2. With floured fingers, pat dough over bottom of a lightly oiled and flour-dusted 9" cake pan with removeable rim. Bake in a 325F. oven until rich golden brown, about 40 minutes. Let cool; if made ahead, wrap airtight and hold up to a day.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 178 (52%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 20.5mg||6 %|
|Sodium 205.3mg||7 %|
|Potassium 81.2mg||2 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 36.9g|
|Protein 3.8g||5 %|
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Calories per serving: 343
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