Monster Pops

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups (12-ounce package) semi-sweet chocolate chips
2 cups Quaker ® Oats (quick or old fashioned, uncooked)
1 cup raisins
About 24 wooden craft sticks
1 (16-ounce) container prepared vanilla frosting, colored as desired, or colored icing in tubes
Colored candies (such as WONKA ® RUNTS ® and/or NERDS ® )
  1. Heat oven to 325°F.
  2. In small bowl, combine flour, baking soda and salt; mix well.
  3. In large bowl, beat butter, sugars and vanilla with electric mixer; until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chips, oats and raisins.
  4. Drop dough by level 1/4-cup measure 3-inches apart onto ungreased baking sheets.
  5. Shape into round mounds. Insert wooden stick into side of each mound.
  6. Bake 14 to 18 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
  7. Decorate pops as desired.

Makes 2 dozen cookie pops.

COOK'S TIP:

For Speedy Monster Pops: substitute 2 (18-ounces each) packages refrigerated chocolate chip cookie dough for the first nine ingredients, adding 1 cup Quaker ® Oats (quick or old fashioned, uncooked) and 1/2 cup raisins to the dough. Bake as stated above, 16 to 20 minutes or until golden brown. Makes 1 1/2 dozen cookies.

 

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