1 pkg. (3 1/2 oz.) butterscotch instant pudding
2 c. uncooked quick rolled oats
1/2 c. chopped pecans
3/4 c. (1 1/2 sticks) butter, softened
1/2 c. sugar
1 tsp. vanilla
4 sq. semi-sweet chocolate coarsely chopped

Combine all but chocolate. Shape into 1 inch balls. Put on ungreased sheet about 2 inches apart. Flatten with fork slightly. Bake at 350 degrees for 10 to 12 minutes. Cool 3 minutes. Loosen with wide spatula. Over low heat melt chocolate and 1 tsp. shortening. Drizzle over cooled cookies.