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

Heat oven to 375. Cream Butter Flavor 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 measuring tablespoonfuls of dough 3 inches apart on ungreased baking sheet. Bake at 375 for 8 to 10 minutes for chewy cookies (will appear light and moist - Do Not Overbake); 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3-inch cookies.