Frosted chocolate drops

Yield: 48 Cookies

Measure Ingredient
½ cup Butter or margarine; soft
½ cup Granulated sugar
½ cup Brown sugar, firmly packed
1 Egg
3 ounces Unsweetened chocolate melted and cooled
½ teaspoon Soda
½ teaspoon Salt
½ cup Dairy sour cream
½ cup Milk
1 cup Quaker Oats, uncooked (quick or old-fashioned)
2 tablespoons Butter; soft
3 cups Sifted confectioners' sugar
1 teaspoon Vanilla
3 tablespoons Milk
Pecan halves



Beat butter and sugars together until creamy. Blend in egg and melted chocolate. Sift together flour, soda and salt. Add to creamed mixture alternately with sour cream and milk. Stir in oats. Drop by teaspoonfuls onto lightly greased cooky sheets. Bake in preheated moderate oven (375 F.) 10 to 12 minutes; cool.

For frosting, combine all ingredients. Beat until smooth and of spreading consistency. Frost cooled cookies. Top each cooky with a pecan half.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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