Baker's Dozen
Pretzel Cookie Pops
- 12 tablespoons (1-1/2
sticks) margarine or butter, softened
1 (3.9-ounce) package chocolate flavor instant pudding and pie
filling mix (for 4 servings)
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons chocolate syrup or milk
1 teaspoon vanilla extract
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup all-purpose flour*
1/2 teaspoon baking soda
13 pretzel rod halves (each about 4 inches long)
Assorted small candies, candy sprinkles, colored sugar
- Heat oven to 375ºF.
In large bowl, beat margarine, pudding mix, sugars, egg, chocolate
syrup and vanilla until creamy. Add combined oats, flour and
baking soda; mix well.
- Shape dough into 13 balls,
about 1-1/2 inches in diameter. (If dough is too sticky to shape,
stir in flour by teaspoonfuls until easy to handle.) Place 2
inches apart on large ungreased cookie sheets; flatten slightly.
Insert broken end of pretzel stick half about 1-1/2 inches into
dough. Decorate as desired with candies and sugar.
- Bake 12 to 14 minutes
or until edges of cookies are set. (Do not overbake.) Cool 1
minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered.
Makes 13 cookie pops.
*If using old fashioned
oats, increase flour to 2/3 cup.
Tip: Purchase 8-inch long
pretzel rods. Break in half by hand.
Nutritional Facts: 1 cookie
pop:Calories 230, Calories From Fat 100, Total Fat 11g, Saturated
Fat 2.5g, Cholesterol 15mg, Sodium 360mg, Total Carbohydrates
30g, Dietary Fiber 2g, Protein 3g, Total Sugars 14g.
Recipe provided courtesy
of The Quaker Oats Company.
