3/4 c Butter Flavor Crisco 1 ts Salt
1 1/4 c Firmly packed brown sugar 3/4 ts Baking soda
2 tb Milk 1 c Semi-sweet chocolate chips
1 tb Vanilla 1 c Coursely chopped pecans
1 Egg -optional
1 3/4 c All-purpose flour
1. Heat oven to 375 degrees.
2. Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in
large bowl. Bet at medium speed of electric mixer until well blended.
Beat in egg.
3. Combine flour, salt, and baking soda. Mix into creamed mixture at
low speed until just blended. Stir in chocolate chips and nuts.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased
baking sheet.
5. Bake at 375 degrees for 8 to 10 minutes for shewy cookies (they
will look light and moist-do not overbake), 11 to 13 minutes for
crisp cookies. Cool 2 minutes on baking sheet. Remove to cooling
rack…if they get that far.
Yields
36 servings