Cookie Pops

Cookie Pops

12 Reviews 3 Pics
Julie
Recipe by  Julie

“Cookies and candy! What child could resist this?”

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Ingredients

Adjust Servings

Original recipe yields 20 cookie pops

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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.

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Reviews (12)

Rate This Recipe
PENNYMCKWN
30

PENNYMCKWN

This is a very yummy recipe. It has become a tradition for me to bring these cookie pops to the end of the year picnic at the nursery school where I work. At first, I had a bit of a problem with the cookies being flimsy and falling off the stick. I added 1/2 cup extra of flour and this helped. I also used wide wooden craft sticks instead of lollypop sticks. They look great wrapped in colored cellophane and tied with curling ribbon. Very festive and delicious treat!

Jennifer
28

Jennifer

Worked great! I made these for my son's sixth birthday to take as treats for school. I didn't have the chocolate candies, so I just used semi-sweet chocolate chips. Also, I used colored, regular size craft sticks intead of lollipop sticks. The perfect size for the dough is using 2 level scoops from a cookie dough scoop. With using this much dough, it made 25 cookie pops. I went ahead and inserted the stick before I flattened it. Then, I rolled the ball in colored sprinkles to give it some color. After I put the ball with stick on the cookie sheet, then I flattened it. I think that putting the stick in before you flatten it is the key to getting the stick to stay in. The first few I made fell apart because I put the stick in after flattening the cookie. Another tip for keeping them together: loosen them from the pan about 1 minute after you take them out of the oven. Then let them sit for about 2 more minutes on the pan before transferring to foil to finish cooling. After the cookies were cool, I wrote "Nick is 6!" on the stick. Also, I tied curling ribbon around the stick. They were adorable!

BARSMURF
20

BARSMURF

The cookies tasted wonderful, but they were a little sticky and came out a little thinner than expected. They stayed on the sticks, but not very long without gravity taking over. This is a wonderful tasting recipe though and I definitly recommend it, just not for cookie pops.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Mrs. Fields Cookie Recipe II

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