Ingredients Jump to Instructions ↓

  1. 1 1/4 cup brown sugar, firmly packed

  2. 3/4 cup golden crisco shortening

  3. 2 tablespoon milk

  4. 1 tablespoon vanilla

  5. 1 each egg

  6. 2 cup flour, all-purpose

  7. 1 teaspoon salt

  8. 3/4 teaspoon baking soda

  9. 1 1/2 cup chocolate chips, semi-sweet

  10. 1 cup pecans

  11. 350F (180C) oven for 8 minutes and chop. Pre-heat oven to

  12. 375F (190C). Place sheets of foil on countertop for cooling cookies. Combine brown sugar, shortening, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Shape rounded tablespoonfuls of dough into balls. Roll in chopped pecans. Place

  13. 3 inches (7 cm) apart on ungreased baking sheet. Bake one baking sheet at a time at

  14. 375F (190C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool

  15. 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.


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