3 cups flour
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
3 tablespoons peanut butter
3 tablespoons milk, divided
1 square (1 ounce) unsweetened chocolate, melted
1/2 cup chopped pecans, divided

Combine the flour and baking soda; set aside.

In a mixing bowl, beat butter and shortening for 30 seconds. Add sugars; beat until fluffy.

Add the egg and vanilla; beat well. Stir in flour mixture.

Divide dough into thirds. Shape one-third of the dough into a log about 2 inches in diameter; wrap in waxed paper.

Add peanut butter and 1 tablespoon milk to one-third. Shape and wrap as above.

To the remaining third, add chocolate, 1/4 cup of the pecans and remaining 2 tablespoons of milk. Shape into a log and roll in the remaining chopped pecans to coat.

Wrap in waxed paper.

You have 3 kinds of cookie dough; you can have more variations to these by adding chocolate chips, nuts, chopped dates, etc. Chill all dough for 3 hours or overnight.

Carefully cut dough into 1/4 inch thick slices.

Bake in a preheated 375°F oven for 10-12 minutes.