3/4 C. (175 mL) Crisco® Golden All-Vegetable Shortening
1 1/4 C. (300 mL) lightly-packed brown sugar
2 Tbsp. (30 mL) milk
1 Tbsp. (15 mL) pure vanilla extract
1 3/4 C. (425 mL) all-purpose flour
1 tsp. (5 mL) salt
3/4 tsp. (3 mL) baking soda
1 C. (250 mL) semi-sweet chocolate chips
1 C. (250 mL) coarsely chopped pecans
Preheat oven to 375ºF (190ºC).
Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy.
Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended.
Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.
Stir in semi-sweet chocolate chips and pecans.
Drop dough by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet leaving about 3 inches (7 cm) between cookies.
Bake at 375°F (190°C) for 8 to 10 minutes for soft cookies (cookies will still appear moist when baked – DO NOT OVER BAKE) or 11 to 13 minutes for crunchy cookies. Cool in pan for 2 minutes, then remove to cooling rack.