Chocolate Chip Cookies

• 3/4 c. butter flavor Crisco all vegetable shortening
• 1 1/4 c. firmly packed light brown sugar
• 2 Tbsp. milk
• 1 Tbsp. vanilla
• 1 egg
• 1 3/4 c. all-purpose flour
• 1 tsp. salt
• 3/4 tsp. baking soda
• 1 c. semi-sweet chocolate chips
• 1 c. coarsely chopped pecans (optional)

1. Heat oven to 375u0b0.
2. Place sheets of foil on countertop for cooling racks. Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda.
4. Mix into creamed mixture just until blended.
5. Stir in chocolate chips and pecan pieces.
6. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375u0b0 for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

butter flavor, brown sugar, milk, vanilla, egg, flour, salt, baking soda, semisweet chocolate chips, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690279 (may not work)