COOKIE POPS RECIPE | ALLRECIPES
Cookies and candy! What child could resist this?
Provided by Julie
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 20 cookie pops
Number Of Ingredients 11
Steps:
- In a large bowl, cream together white sugar, brown sugar, and butter. Add vanilla and eggs; mix well. Sift together flour, baking soda, and salt; stir into butter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into 2 inch balls. Place balls on a cookie sheet, Press down slightly, and insert a lollypop stick into each one. These will spread a bit so don 't put too many to a pan. Bake 8 to 12 minutes, or until golden brown. Cool 1 minute then arrange small candies into a happy face design. The cookies will be chewy, but firm.
Nutrition Facts : Calories 245.2 calories, CarbohydrateContent 35.7 g, CholesterolContent 38.4 mg, FatContent 10.2 g, FiberContent 1.3 g, ProteinContent 3.2 g, SaturatedFatContent 6 g, SodiumContent 186.4 mg, SugarContent 22.3 g
BOMB POP COOKIES RECIPE: HOW TO MAKE IT
The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! —Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball., Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion., Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 86 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 51mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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