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Ingredients:
3/4 cup Crisco
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 3/4 cups all-purpose flour
1 cup semisweet chocolate chips
1 teaspoon salt
3/4 teaspoon baking soda
1 cup coarsely chopped pecans optional |
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Instructions:
Note: If nuts are omitted add an additional 1/2 cup of chocolate chips.
Heat oven to 375 F degrees. Place sheets of foil on the countertop for cooking cookies.
Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
Combine flour, salt, baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375 F degrees for 8 to 10 minutes for chewy cookies. or 11 to 13 minutes for crisp cookies.
Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil and cool completely.
Makes about 3 dozen cookies.
Beat egg into mixture.
Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Drop rounded tablespoonfuls of dough 3 inches apart onto |