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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 34 cup Butter Flavor Crisco
- 1 14 cups firmly packed brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 34 cups all-purpose flour
- 1 teaspoon salt
- 34 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup pecan pieces
Method
- Heat oven to 375.
- 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 tablespoonfuls (about 2 measuring tablespoons) of dough 3" apart on ungreased baking sheet.
- Bake at 375 for 8-10 minutes for chewy cookies (they will look light and moist).
- DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies.
- Cool on baking sheet 2 minutes.
- Transfer to cool rack.
- 3 dozens 3-inch cookies.
- Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.
- Note: I add 2 Tbsp of additional flour per batch.
- This makes the batter a little easier to spoon out on to the cookie sheet, and gives you a more full bodied cookie that is still chewy, gooey and delicious, without being flat, hard and crunchy.
