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 (4 oz.) box instant vanilla pudding (dry)
1 tsp. salt
3/4 tsp. baking soda
1 pkg. milk chocolate chips
1 c. pecans (opt.)

Preheat oven to 350 degrees. Cream Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, dry pudding mix, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop by rounded spoonfuls on ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until light and moist. (Do not over bake.) Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3" cookies.

NOTE: IF you want chocolate-chocolate chip cookies, use chocolate pudding in place of vanilla pudding.