1-1/4 cups firmly packed light brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup Hershey's Semi-Sweet Chocolate Chips
1 cup coarsely chopped pecans (optional)*
*If nuts are omitted, add an additional 1/2 cup Hershey's Semi-Sweet Chocolate Chips
1. Heat oven to 375 degrees.
2. Combine Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies (cookies will appear moist - do not overbake) or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to boil to cool completely.
Makes about 3 dozen cookies.
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