Yield: 13 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | (1-1/2 sticks) butter; softened |
| 1 pack | (3.9-ounce) chocolate flavor instant pudding/pie mix |
| ⅓ cup | Firmly packed brown sugar |
| ¼ cup | Granulated sugar |
| 2 tablespoons | Chocolate syrup or milk |
| 1 | Egg; lightly beaten |
| 1 teaspoon | Vanilla |
| ½ cup | All-purpose flour* |
| ½ teaspoon | Baking soda |
| 2 cups | Quaker Oats® (quick or old fashioned); uncooked |
| 13 | Pretzel rod halves; each about 4 inches long |
| Assorted small candies | |
| Candy sprinkles | |
| Colored sugar | |
| *if using old fashioned oats then increase; flour to 2/3 C |
1.Heat oven to 375øF. In large bowl, beat margarine, pudding mix, sugars, chocolate syrup, egg and vanilla until creamy. Add combined flour, baking soda and oats; beat well.
2.Shape dough into 13 balls, about 1-½ 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 1-½ inches into dough.
Decorate as desired with candies and sugar.
3.Bake 12 to 14 minutes or just until edges are set. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Cook's Tip: Purchase 8-inch long pretzel rods. Break in half by hand.
Notes: 8th Annual Quaker Oatmeal® "Bake It Better With Oats" Recipe Contest First Prize Winner - Kid Creations Marcia Jacobovitz and Granddaughter Kelly Cedar Grove, New Jersey
Recipe by: Quaker Oats®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998