3/4 c. Butter Flavor Crisco
1 1/4 c. firmly packed brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. all-purpose flour
1 tsp. salt
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 cups semi-sweet chocolate chips.

1. Heat oven to 375 degrees F.

2. Cream Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg.

3. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts.

4. Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet.

5. Bake at 375 degrees F. for 8 to 10 minutes for chewy cookies (they will look light and moist - DO NOT OVERBAKE), 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes. Remove to cooling rack. 3 dozen 3 inch cookies.