3/4 c. vegetable shortening
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. baking soda
1 c. semi-sweet chocolate chips
1 c. lg. pecan pieces

Heat oven to 375 degrees. Cream vegetable shortening, 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 teaspoonfuls of dough 3 inches apart on ungreased baking sheet. Bake at 375 degrees for 8-10 minutes, 11-13 minutes for crisp cookies.