Recipe by Debbie R.
A bakeoff recipe; I haven't tried it yet. They frosted theirs with a chocolate cream cheese frosting. You could either make this from scratch or choose a tub of premade chocolate frosting.
Top Review by Annacia
Yummy yummy cookies. I made a half batch (30 cookies) just for me. Used Splenda Brown and 95% fat free cream cheese. The cookies are easy to make but I did have some trouble with the oiled glass and sugared oats. I found it easier in the long run toy just flatten the cookie balls and then drop the oats on by hand and spread them with my fingers. I love them without the icing but it wouldn't be a wise choice choice for me. For anyone not sugar challenged I think the icing would be a benefit. I baked for the minimum time and they were nicely done to my liking in that time.
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup firmly-packed brown sugar
- 1⁄2 cup confectioners' sugar
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 3 tablespoons cream cheese, softened
- 2 eggs
- 2 ounces unsweetened chocolate
- 2 teaspoons vanilla
- 1 cup chopped pecans
- 1⁄3 cup quick-cooking rolled oats
- 2 tablespoons confectioners' sugar
- chocolate frosting, if desired
Directions See How It's Made
- Melt the chocolate; I prefer melting in the microwave for just a few seconds, stirring, repeat until it's done.
- Combine that and everything else except the topping stuff. Chill at least 1 hour.
- Combine oats and 2 T. confectioners sugar.
- Drop chilled dough by rounded teaspoon onto greased cookie sheets. Flatten to about 1/4-inch with glass greased and dipped in the oat and sugar mixture.
- Bake at 350 for 12 - 15 minutes. Cool; then frost.