 Ingredients
1 cup butter or margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
6-ounces (1 cup) semi-sweet chocolate chips, melted
2 cups all-purpose flour
2 teaspoons baking soda
2-1/2 cups quick oats
1 cup Sun-Maid Natural Raisins
2 dozen craft sticks
1 tub vanilla frosting
Colored icing tubes or pens
Sun-Maid Calimyrna or Mission Figs, California Apricots, Zante Currants
Directions:
HEAT oven to 350 F. Grease cookie sheets or line with parchment paper.
COMBINE butter, brown sugar, eggs and vanilla; beat until well blended.
STIR in melted chocolate, flour and baking soda. Mix well.
MIX in oats and raisins.
SPACE sticks 4-inches apart on baking sheet. Drop a rounded 3-inch ball of dough onto the end of each stick. Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness. Repeat with remaining dough.
BAKE for 10 to 12 minutes. Cool on pan 3 minutes. Remove with spatula to cool on wire racks.
DECORATE
Add green food coloring to purchased frosting. Spread on cookies and decorate with dried fruits and candies.
Makes 2 dozen cookies.
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