A delicate and pretty cookie that would be a great addition to any cookie assortment
Oven at 350 degrees
3 oz German sweet chocolate, chopped
1 1/2 TBS soy milk
6 TBS butter or soy margarine, room temperature
1/2 cup packed light brown sugar
1 tsp vanilla
1/2 cup flour
1/4 tsp baking soda
1 cup quick cooking oats
1/3 cup finely chopped roasted soynuts
Powdered sugar for decoration
Line baking sheets with parchment paper and set aside.
In a saucepan, melt chocolate and milk over very low heat – stir frequently to avoid scorching – until smooth and shiny.
In a large bowl beat eggs, butter and sugar until fluffy. Add the chocolate mixture and vanilla and mix.
Stir in the flour and baking soda – mix well. Finally, add the pecans and oatmeal and stir until blended.
Drop by rounded teaspoonfuls – space each cookie 3″ apart as they spread during baking. Bake for 8 – 10 minutes, or until cookies spread. Lift the parchment paper and cookies together and let cool on a wire rack.
You can either let the cookies cool flat, or for an extra nice touch drape the warm cookies over a rolling pin so that they will form into a curve as they cool. Once cool, peel cookies off of the rolling pin or parchment paper – you can sprinkle sifted powdered sugar as a final decoration.
Makes 3 dozen cookies – store in an airtight container.