1/2 c. soft butter
1 1/4 c. white sugar
2 eggs
2 sq. unsweetened chocolate, melted
1/4 c. milk
1 1/2 tsp. vanilla
2 c. sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped pecans
3/4 c. Quaker oats

Beat butter and sugar together until creamy. Add eggs, chocolate, milk and vanilla; mix well. Sift together dry ingredients and add to creamed mixture, blending well. Stir in nutmeats and oats. Chill dough at least 1 hour. Drop from spoon onto greased cookie sheet 2 inches apart. Bake at 350 degrees for 10-12 minutes.

FROSTING:

1 tbsp. butter
1 sq. unsweetened chocolate
3 tbsp. milk
1 1/2 c. sifted confectioners sugar

Melt butter and chocolate together in top of double boiler. Blend in milk and confectioners sugar. Stir or beat until smooth. Frost cooled cookies.