Ingredients:
1 cup golden crisco
1-1/2 cups firmly packed light brown sugar
1 Tbsp vanilla
2 eggs
2-1/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 cup semi-sweet chocolate chips
1-1/4 chopped pecans
TIP: If desired omit pecans, use an additional
1 cup of chocolate chips.
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Method:
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Cream crisco, brown sugar and vanilla in large bowl at medium speed of
mixer for 2 min. or until well blended.
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Add eggs, beating 1 minute, or until thoroughly blended.
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Combine flour, salt and baking soda. Add to mixture gradually, beating
on low speed for 1 min. (until blended)
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Preheat oven to 190 C (375 F).
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Add chocolate chips and pecans to creamed mixture.
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Drop dough by heaping spoonfuls on ungreased baking sheet leaving about
7 cm between cookies.
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Bake 8-10 min. for chewy or 11-13 min. for crisp cookies.
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Cookies will still appear moist - do not over bake.
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Cool 2 minutes on baking sheet.
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Place sheets of foil on countertop.
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Remove cookies to foil to cool completely.
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