Instructions: 1. Preheat oven to 375F (190C).

2. Cream Golden Crisco Shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes or until light.

3. Add egg, milk and vanilla, beating 1 minute, or until thoroughly blended.

4. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed 1 minute, or just until blended.

5. Stir in semi-sweet chocolate chips and pecans.

6. Drop dough by heaping spoonfuls (2 tsp./ 30 mL) on ungreased baking sheet leaving about 7 cm (3 inches)

between cookies.

7. Bake at 375F (190C) for 8 to 10 minutes. Cookies will still appear moist when baked. Cool 2 minutes, then remove to cooling rack. If desired, omit pecans and use additional 1/2 cup (125 mL) of semi-sweet chocolate chips.

Bakers Tip: For a moister batter, add 1 tbsp. (15 mL) of water. Follow cooking time carefully. Do not overbake.

Makes: 3 dozen 3-inch (7.5 cm) cookies

Preparation Time: 20 minutes

Baking Time: 8 to 10 minutes or 11 to 13 minutes

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