- 3
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Ingredients
- 3/4 stick Crisco All-Vegetable Shortening Sticks or 3/4 cup Crisco All-Vegetable Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups All Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
- 1 cup coarsely chopped pecans (optional)
Preparation
Step 1
Heat oven to 375 degrees. Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips and nuts. Drop by rounded measuring tablespoonfuls 2-inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cook 2 minutes on cookie sheet. Transfer cookies to cooling rack.
TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.