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Gingerbread
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Monster Pops
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 package (12-oz.) Semi-Sweet Chocolate Morsels
2 cups old-fashioned oats
1 cup raisins
24 wooden craft sticks
1 container (16-oz.) prepared vanilla frosting, colored as desired, or colored icing tubes
Preheat oven to 325° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels, oats and raisins. Drop dough by level 1/4 -cup measure 3 inches apart onto ungreased baking sheets. Shape into round mounds. Insert wooden stick into side of each mound.
Bake for 14 to 18 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
Decorate pops as desired. Use frosting and colored candies.
For those on the go, 2 pkg. (18 oz. each), Refrigerated Chocolate Chip Cookie Dough can be substituted for the first nine ingredients, adding 1 cup quick or old-fashioned oats and 1/2 cup raisins to the dough. Bake as stated above for 16 to 20 minutes or until golden brown. Makes 18 cookies.
 "Always Kiss The Cook"
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