*if using old fashioned oats then increase; flour to 2/3 C
INSTRUCTIONS
1.Heat oven to 375°F. In large bowl, beat margarine, pudding mix, sugars,
chocolate syrup, egg and vanilla until creamy. Add combined flour, baking
soda and oats; beat well.
2.Shape dough into 13 balls, about 1-1/2 inches in diameter. (If dough is
too sticky to shape, stir in flour by teaspoonfuls until easy to handle.)
Place 2 inches apart on large ungreased cookie sheets; flatten slightly.
Insert broken end of pretzel stick half about 1-1/2 inches into dough.
Decorate as desired with candies and sugar.
3.Bake 12 to 14 minutes or just until edges are set. (Do not overbake.)
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store
tightly covered.
Cook's Tip: Purchase 8-inch long pretzel rods. Break in half by hand.
Notes: 8th Annual Quaker Oatmeal® "Bake It Better With Oats" Recipe Contest
First Prize Winner - Kid Creations Marcia Jacobovitz and Granddaughter
Kelly Cedar Grove, New Jersey
Recipe by: Quaker Oats®
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
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