It’s been a while since I had a recipe post, so here we go with some wonderful chocolate drop cookies.

I’m going to a friend’s house this afternoon and I like feeding people, so I opened up good ole Betty Crocker to see what I had ingredients for and could whip up in a flash.

So I wound up making these pretty things. Which are infinitely easier than the Oatmeal Chocolate Chip cookies, although not quite as good. I love the pretty frosting on these! I might have added some vanilla to the frosting though, had I tasted it before plopping it on its cookies.

Chocolate Drop Cookies

from Betty Crocker’s Big Red Cookbook, 2001 edition

1 cup sugar
1/2 cup butter or stick margarine, softened
1/3 cup buttermilk
1 tsp vanilla
1 large egg
2 oz. unsweetened baking chocolate, melted and cooled
1 3/4 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped nuts
Chocolate Frosting (recipe follows)

1. Heat oven to 400 degrees. Grease cookie sheet with shortening or spray with cooking spray.
2. Beat sugar, butter, buttermilk, vanilla, egg, and chocolate in a large bowl with electric mixer on medium speed, or with spoon. Stir in flour, baking soda, and salt. Stir in nuts.
3. Drop dough by rounded tablespoonfuls onto cookie sheet.
4. Bake 8 to 10 minutes. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with chocolate frosting.

Chocolate Frosting

2 oz. unsweetened baking chocolate
2 T butter or stick margarine
2 cups sifted powdered sugar
3 T hot water

Melt chocolate and butter over low heat in a saucepan or in microwave, remove from heat. Stir in powdered sugar and hot water until smooth. Add more water or sugar as needed to get good spreading consistency.