Yields: About 2-1/2 to 3 dozen cookies
Prep.Time: 30 minutes + baking time
3/4 cup Butter-Flavor Crisco - no substitutes (3/4 of 1 stick)
1 1/4 cups firmly packed Light Brown Sugar
2 tablespoons Milk
1 tablespoon Vanilla Extract
1 Egg
1 3/4 cups All-purpose flour
1 teaspoon Salt
3/4 teaspoon Baking Soda
1 package Semi-Sweet Chocolate Chips (12-oz.)
1 cup chopped Pecans (optional)
Preheat oven to 375 degrees. In a large bowl, cream Crisco, brown sugar, milk and vanilla; beat at medium speed of elecric mixer until well-blended. Beat egg into creamed mixture. In another bowl, combine flour, salt and baking soda; mix into creamed mixture just until blended. Fold in chocolate chips, and nuts if used. Drop by rounded tablespoonfuls of dough about 2" apart on ungreased cookie sheets. Bake 8-10 minutess for chewy cookies, 11-13 for crisp cookies. Cool on the pan for about 2 minutes and then transfer to a rack to cool completely.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved