Butter Toffee Chocolate Chip Crunch Cookies

• Crisco Original No-Stick Cooking Spray
• 1 cup firmly packed light brown sugar
• 3/4 cup Crisco Butter Flavor All-Vegetable Shortening OR 3/4 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 large egg lightly beaten
• 2 tablespoons milk
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST All Purpose Flour
• 3/4 cup chopped pecans coarsely
• 1/2 cup semi sweet chocolate chips
• 8 ounces toffee baking bits

1. HEAT oven to 350u0b0F. Spray baking sheets with no-stick cooking spray.
2. COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
3. ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
4. DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
5. BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

spray, brown sugar, butter, egg, milk, salt, baking soda, vanilla, flour, pecans coarsely, semi sweet chocolate chips, baking bits

Taken from www.yummly.com/recipe/Butter-Toffee-Chocolate-Chip-Crunch-Cookies-2663352 (may not work)