This is a print preview of "Oatmeal And Candy Cookie Pops" recipe.

Oatmeal And Candy Cookie Pops Recipe
by Global Cookbook

Oatmeal And Candy Cookie Pops
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  Servings: 12

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