Chocolate Chip Cookie Pops

by Grace Schulz

1 c. butter
1 c. granulated sugar
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. Hershey’s semi-sweet
chocolate chips
1 c. packed brown sugar
1 tsp. vanilla extract
1 tsp. baking powder
2 c. quick-cooking oats
1 (16 oz) can frosting
Food coloring
30 popsicle or craft sticks
M & Ms or other candies

In large bowl cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and soda; add to creamed mixture. Stir in oats and chips. Shape into 1 1/2-inch balls; cover and chill for one hour. Place four inches apart on greased baking sheets; push a stick into side of each ball. Bake at 350° for 15-18 minutes. Cool one minute before removing to wire racks, then cool completely. Tint vanilla frosting with food coloring (or use some as is). Decorate cookies as desired with frosting and candies (adhere candies to cookies using drop of frosting).

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