1 lb. butter or 1 c. butter and 1 c. Crisco
2 c. packed light brown sugar
2 c. granulated sugar
5 lg. eggs
1 tbsp. vanilla
2 tsp. baking soda
6 c. self-rising flour
12 oz. pkg. milk chocolate chocolate chips
12 oz. pkg. semi-sweet chocolate chips
6 oz. pkg. finely chopped pecans

In large mixing bowl, cream butter on highest speed of electric mixer 3 minutes. Beat in each remaining ingredients, except chips and nuts, beating 1 minute after each addition, scraping down sides of bowl frequently. Work chips and nuts into dough with large mixing spoon.

Prepare cookie sheet by spraying it liberally with Pam and place it empty in a 350 degree oven for 5 minutes or until the Pam turns brown. Wipe off with paper towel, leaving light but even film on cookie sheet. Do not regrease between batches!!! Measure dough for each cookie by packing it into a Pam sprayed 1/4 cup measuring cup, spacing 3 inches apart on prepared cookie sheet. Bake at 350 degrees for exactly 14 minutes. Cool on baking sheet 5 minutes. Remove to paper towels. Makes 5 dozen

Note; If you don't have any self-rising four, replace the 6 cups of self-rising flour with 6 cups of all- purpose flour plus 2 teaspoons of salt and 2 teaspoons of baking powder.

For a more cake like cookie, add 7 eggs instead of 5.