Quick + Easy Cookie Sticks
Sometimes you just need a quick go-to recipe in your baking arsenal. In my family, that recipe is Cookie Sticks. These amazing treats can be whipped up in no time flat, and I have yet to find a single person that doesn't love them. With endless topping options, these sticks are sure to be a crowd pleaser.
My Mom started making cookie sticks years ago. I think I was in high school or even junior high when the first batch was made. Whenever we needed to make a quick treat, cookie sticks were on the menu. We've made just about every version you can think of, and I haven't had a bad one yet. Lemon, heath bar bits, peppermint, the list goes on and on. The best part? No mixer required! You can whip everything up in just one bowl and then bake on a single cookie sheet. No need to form individual cookies and bake in batches. This is the definition of baking made easy.
I've been asked time after time for the recipe, so I thought I might as well share it here on the blog for everyone to try! Please share any fun toppings you stumble upon while experimenting. My favorite combination continues to be chocolate chips and M&M's, but I'm always looking for new ideas. Enjoy!
Quick + Easy Cookie Sticks
Modified version of Taste of Home recipe. Servings: ~2 dozen | Prep: 5 minutes | Total: 30 minutes
- 1/2 cup vegetable oil (slightly less is my preference)
- 1/2 cup sugar (slightly less is my preference)
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup semisweet chocolate chips
- OPTIONAL: 1/4 cup M&M's, chopped walnuts, peppermint, peanut butter chips, etc.
- Preheat oven to 375 degrees.
- In a mixing bowl, combine oil, sugars, egg and vanilla; mix well.
- Combine flour, baking soda and salt. Gradually add to sugar mixture.
- Divide dough in half. On a greased baking sheet, shape each portion into a 15" x 3" rectangle about 3" apart.
- Sprinkle chocolate chips and other toppings if desired over dough; press lightly.
- Bake for 15-18 minutes. Cool for 5-10 minutes. Cut into 1" strips. Store in airtight container once cool.