3/4 c. butter-flavored Crisco
1 1/4 c. firmly packed brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. plain flour
3/4 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. lg. pecan pieces

NOTE: If nuts are omitted, use 1 1/2 cup chocolate chips.

Heat oven to 375 degrees. Cream butter-flavored 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 spoonfuls of dough 3 inches apart on ungreased baking sheet. Bake at 375 degrees for 8-10 minutes for chewy cookies; they will look light brown and moist. DO NOT OVER BAKE. Bake 11-13 minutes for crisp cookies.

Cool on baking sheet for 2 minutes. Remove to cooling rack. 3 dozen 3-inch cookies.