These chocolate cookies are so soft they are almost cake-like. And they stay soft. After a few days in a container, if they last that long, they are just as soft as the day they were baked.
This recipe came to me from one of my mom’s friends years ago. She once said that cookies that have milk as one of the ingredients are usually the best cookies. This is certainly true of this one!
Soft Chocolate Iced Cookies
Ingredients
- 2 c. brown sugar
- 1 c. margarine
- 1 c. milk
- 3 c. flour
- ½ c. cocoa
- 2 eggs
- 2 tsp. vanilla
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 c. chopped nuts, optional
Frosting
- 2 ½ c. powdered sugar
- 2 Tblsp. Crisco shortening
- 1 tsp. vanilla
- 3-4 Tblsp. milk, enough to make easy to spread
Instructions
- Cream sugar and margarine.
- Add eggs and vanilla.
- Alternate milk with dry ingredients and mix well.
- Add nuts, if you choose to use them.
- Line baking sheets with parchment paper.
- Drop by spoonfuls on baking sheets.
- Bake for 10-12 minutes at 350°.
- Cool and frost with vanilla frosting
Frosting
- Combine all ingredients until easy to spread.
