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  • Oatmeal And Candy Cookie Pops

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    Ingredients

    • 3/4 c. sugar
    • 3/4 c. brown sugar, firmly packed
    • 3/4 c. margarine or possibly butter, softened
    • 1 tsp vanilla
    • 2 x Large eggs
    • 1 1/2 c. Pillsbury BEST All Purpose Flour, or possibly Unbleached Flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2 c. quick cooking rolled oats
    • 1 c. candy coated chocolate pcs
    • 20 x flat wooden sticks

    Directions

    1. Make these crisp oatmeal and chocolate cookie pops for a children's party or possibly for a school sporting event; they're a special treat!
    2. In large bowl, beat sugar, brown sugar and margarine till light and fluffy. Add in vanilla and Large eggs; blend well. Lightly spoon flour into measuring c.; level off. Stir in flour, baking soda and salt; mix well.
    3. Stir in oats and candy-coated chocolate pcs. Cover with plastic wrap; chill at least 1 hour for easier handling.
    4. Heat oven to 350 degrees F. Lightly grease cookie sheets. Shape dough into 2-inch balls; insert wooden stick into each ball. Place 4 cookies on each greased cookie sheet. Flatten ball to 1/4-inch thickness. Press additional candy-coated chocolate pcs into top of each cookie, if you like.
    5. Bake at 350 degrees F. for 8 to 12 min or possibly till light golden.
    6. Cold 2 min; remove from cookie sheets.
    7. Makes 20 cookies.
    8. HIGH ALTITUDE - Above 3500 Feet: Increase flour to 2 c.. Bake as directed.
    9. VARIATION:OATMEAL AND CANDY COOKIES: For small cookies, shape dough into 1-inch balls. Omit wooden sticks. Flatten to 1/4-inch thickness. Bake at 350 degrees F. for 6 to 10 min or possibly till light golden.
    10. 3 dozen cookies.
    11. Amount

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