1 c (1/2 lb.) butter/margarine,
-at room temperature
3/4 c Firmly packed brown sugar
3/4 c Granulated sugar
1 lg Egg
2 ts Vanilla
2 c Flour
1 ts Baking soda
1/2 ts Baking powder
2 1/3 c Quick-cooking rolled oats
12 oz Semisweet chocolate chips OR
-6 oz *each* semisweet and
-white
Chocolate, coarsely chopped
24 Pieces hardwood dowel (sold
-in home centers and
-lumberyards),
1/4 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
12×15 inch baking sheet. Set ball at 1 of the narrow ends, insert a dowel
into center of ball, then pat dough into 2-1/2 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 =-
From
Yields
24 Servings