▪ 3/4 cup shortening
▪ 1 1/4 cups firmly packed light brown sugar
▪ 2 Tbsp milk
▪ 1 Tbsp vanilla
▪ 1 egg
▪ 2 1/2 cups flour
▪ 1 tsp salt
▪ 3/4 tsp baking soda
▪ 1 cup semi-sweet chocolate chips
▪ 1 cup coarsely chopped pecans (optional)
Heat oven to 375°. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixture until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375° for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
I was honestly going to post this anyway, Hailey - since I finally remembered to take a picture of food! We made these yesterday. Whenever we make them, the recipe is requested.... I think they are the best I've ever had - it might be the tablespoon of vanilla.
Ok, those look way better than mine! Thanks so much Maggie!
ReplyDeleteDo you use nuts when you make them? Have you tried them without?
ReplyDeleteI don't usually use nuts. It works well with or without.
ReplyDeleteI made these and they were really tasty. My question is how yours flattened out so nicely. Mine were mounds. What does a rounded tablespoon of dough really mean?? Am I putting too much/little dough for each cookie?
ReplyDelete