1 c Golden crisco shortening
1 1/2 c Firmly-packed light brown
-sugar 1 tb Vanilla
2 1/4 c All-purpose flour
1 ts Salt
1 ts Baking soda
1 c Semi-sweet chocolate chips
1 1/4 c Coarsely chopped pecans
Note: if nuts are omitted, use an additional 1 cup (250 mL) semi-sweet chocolate chips. 1. Preheat oven to 375F (190C).
2. Cream Golden Crisco Shortening, brown sugar and vanilla
in large bowl at medium speed of electric mixer for 2 minutes, or until well blended. 3. Add eggs, beating 1 minute, or until thoroughly blended.
4. Combine flour, salt and baking soda. Add to creamed
mixture gradually, beating on low speed for 1 minute, or just until blended. 5. Stir in semi-sweet chocolate chips and pecans.
6. Drop dough by heaping spoonfuls (2 tsp./ 30mL) on
ungreased baking sheet leaving about 7 cm (3 inches) bet
ween cookies. 7. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes: 3 dozen 3-inch (7.5 cm) cookies
Baking Time: 8 to 10 minutes or 11 to 13 minutes -----