Yield: 24 Servings
|1 cup||(1/2 lb.) butter/margarine, at room temperature|
|¾ cup||Firmly packed brown sugar|
|¾ cup||Granulated sugar|
|1 teaspoon||Baking soda|
|½ teaspoon||Baking powder|
|2⅓ cup||Quick-cooking rolled oats|
|12 ounces||Semisweet chocolate chips OR 6 oz *each* semisweet and white|
|Chocolate, coarsely chopped|
|24||Pieces hardwood dowel (sold in home centers and lumberyards),|
|¼||Inch in diameter and cut about 12 inches long|
FROM: Shelley Rodgers
Why bake cookies on a stick? For no reason but fun and to give them a festive look. Presented in a florist's box, they're bound to evoke a smile.
In a bowl, cream butter and both sugars with a mixer. Beat in egg and vanilla. Mix together flour, baking soda, baking powder and oats.
Blend with butter mixture. Stir in chocolate.
Shape dough into 24 walnut-size balls. Assemble 1 at a time on an oiled 12x15 inch baking sheet. Set ball at 1 of the narrow ends, insert a dowel into center of ball, then pat dough into 2-½ inch round; keep dowel in center of round and covered by dough. Repeat, placing rounds about 2 inches apart. At opposite end of sheet, center dough between dowels (-> see diagram below).
A pan holds 5 or 6 cookies. Keep dough covered until ready to shape.
Bake cookies in a 375~ oven until golden brown, about 15 minutes (if using 1 oven, alternate pan positions after 8 minutes). slide a spatula under each cooky to release from pan; leave in place for 5 minutes. Then carefully lay cookies with dowels flat on racks (supprted the full length on racks of equal height) until cool.
To wrap, enclose each cooky with plastic wrap and tie wrap to dowel with a ribbon (green for 'leaves') to keep cooky airtight. Serve, or store wrapped cookies up to 3 days at room temperature. Freeze to store longer.
Makes 24 cookies.
Per cooky: 262 calories, 3.3 gm protein, 13 g fat; 34 g carbohydrates, 126 mg sodium, 29 mg cholesterol.
[ Sunset magazine, March 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=-