1 c. flour
12 oz. chocolate chips
1 can Eagle Brand milk
4 tbsp. butter
1 c. toasted chopped pecans (bake in pan 35 minutes to taste)
1 tbsp. vanilla

Mix and melt butter, milk, vanilla and chocolate over low heat. Remove from heat and add flour and pecans. Drop by teaspoonful onto greased cookie sheet. Bake for 7 minutes at 350 degrees. Makes about 4 1/2 dozen. NOTE: Cookies will look under cooked. Place on waxed paper to cool.