Instructions: Make these crisp oatmeal and chocolate cookie pops for a childrens party or for a school sporting event; theyre a special treat!

In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well.

Stir in oats and candy-coated chocolate pieces. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

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 pieces into top of each cookie, if desired.

Bake at 350 degrees F. for 8 to 12 minutes or until light golden brown.

Cool 2 minutes; remove from cookie sheets.

Makes 20 cookies.

HIGH ALTITUDE - Above 3500 Feet: Increase flour to 2 cups. Bake as directed.

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 minutes or until light golden brown.

3 dozen cookies.

Amount

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