9 c. flour
4 tsp. baking soda
2 tsp. salt
3 c. brown sugar, packed
3 c. granulated sugar
4 c. shortening
3 c. pecans, chopped
5 1/2 c. chocolate chips

Combine dry ingredients in large bowl (6 quart). Mix in shortening with pastry blender (or fingers). Stir in nuts and chocolate chips. Store in airtight container. Keeps 6 months in a cool, dry place (cupboard shelf) or longer in refrigerator or freezer.

To make cookies: Combine 3 1/2 cups cookie mix with 1/2 teaspoon vanilla and 1 egg. Drop by tablespoons onto baking sheets. Bake at 375 degrees for 12 minutes. Make 2 dozen cookies per batch.