3/4 c Butter Flavor Crisco
1 1/4 c firmly packed light brown sugar
2 tbsps milk
1 tbsp vanilla
1 egg
1 3/4 c flour
1 tsp salt
3/4 tsp baking soda
1 c semisweet chocolate chips
1 c pecan pieces (optional)
Heat oven to 375 F. Cream: Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded measuring tablespoonfuls of dough 3″ apart on ungreased baking sheet. Bake at 375 degrees 8 to 10 minutes for chewy cookies (will appear light and moist – DO NOT OVERBAKE), 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3″ cookies. This cookie bakes softer, moister than those made with the Toll House recipe.