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Pat-A-Cake Oatmeal Cookies with Sprinkle Dip

Kids love helping out in the kitchen. Especially baking. They get to mix, shake, sprinkle, shape and oh yes, pat. It’s like playing in a big delicious sandbox where you get to eat everything you make. But this recipe takes the yummy factor one‑step further because once the cookies are done they’re ready to be dunked into a bowl of homemade whipped frosting dip. No wonder kids love baking.
4 / 53 ratings

Ingredients

  • 1/2 pound (2 sticks) margarine or butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1-1/4 cups all‑purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (optional)
  • One 8‑ounce container frozen whipped topping, thawed
  • 1/4 cup multicoloured sprinkles

How to make it

  1. Heat oven to 375°F. Lightly grease 2 large cookie sheets.
  2. For cookies, beat margarine and sugar in large bowl, until creamy. Add water and vanilla; beat well. Add combined oats, flour, cinnamon, baking soda and salt; mix well.
  3. Spoon half of dough onto 1 cookie sheet. With lightly floured hands, pat into a 10 x 12‑inch rectangle (about 1/8‑inch thick). Repeat with remaining dough and second cookie sheet.
  4. Bake 10 to 12 minutes or until edges are golden brown.
  5. Rotating cookie sheets after 5 minutes. Immediately cut each rectangle into 24 pieces. Remove pieces to wire rack; cool completely.
  6. For dip, combine ingredients in small bowl; mix well. Serve with cookies. Store tightly covered in refrigerator.


Variation: DROP COOKIES: For individual cookies, drop dough by teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Use lightly floured hands to flatten about 1/8‑inch thick. Bake 6 to 8 minutes or until light golden brown. Cool on rack. Makes about 3 dozen.

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