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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren. Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 cup chopped pecans |
1 cup (6 ounces) miniature semisweet chocolate chips |
filling: |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup sweetened condensed milk |
48 pecan halves |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, salt and baking powder; gradually add to creamed mixture and mix well. Stir in chopped pecans and miniature chocolate chips.
2. In a microwave, melt chocolate chips and milk; stir until smooth. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
3. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a rounded teaspoonful of melted chocolate; top with a pecan half.
4. Bake at 350° for 14-16 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
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