3/4 c Golden crisco shortening

1 1/4 c Lightly-packed brown sugar

1 Egg

2 tb Milk

2 ts Vanilla

1 1/2 c All-purpose flour

1 ts Salt

3/4 ts Baking soda

1 c Semi-sweet chocolate chips

1 c Coarsely chopped pecans

1. Preheat oven to 375F (190C).

2. Cream Golden Crisco Shortening and brown sugar in large

bowl at medium speed of electric mixer for 2 minutes or until light. 3. Add egg, milk and vanilla, beating 1 minute, or until

thoroughly blended. 4. Combine flour, salt and baking soda. Add to creamed

mixture gradually, beating on low speed 1 minute, or just until blended. 5. Stir in semi-sweet chocolate chips and pecans.

6. Drop dough by heaping spoonfuls (2 tsp./ 30 mL) on

ungreased baking sheet leaving about 7 cm (3 inches) between cookies. 7. Bake at 375F (190C) for 8 to 10 minutes. Cookies will

still appear moist when baked. Cool 2 minutes, then remove to cooling rack. If desired, omit pecans and use additional 1/2 cup (125 mL) of semi-sweet chocolate chips.

Bakers Tip: For a moister batter, add 1 tbsp. (15 mL) of water. Follow cooking time carefully. Do not overbake. Makes: 3 dozen 3-inch (7.5 cm) cookies

Baking Time: 8 to 10 minutes or 11 to 13 minutes -----