3/4 c. sifted all-purpose flour
1/3 c. cocoa
1/2 tsp. baking powder
1 tsp. salt
1/2 c. butter
1 1/4 c. sugar
1/2 c. evaporated milk
1 tsp. vanilla extract
2 1/2 c. quick-cooking rolled oats
1 c. chopped pecans (opt.)

In one bowl sift together flour, cocoa, baking powder and salt. Into another bowl cream 1/2 cup butter and 1 1/4 cups sugar, creaming well. Add milk and extract. Blend in the dry ingredient sand rolled oats and pecans.

Drop by rounded teaspoons onto ungreased baking sheets. Bake in 350 degree oven for 10 to 12 minutes. Cookies will harden after baking. Cool several minutes before removing from pan.