Normally, I bake mine with butter, but Crisco gives it a certain snap that takes me back to when I was a kid. Back then, Mama would make cookies once a week, and we took them to school for lunch. Cookies were a cheap way to give us a lunch treat, and Crisco made them even more affordable.
- 3/4 cup butter flavor Crisco
- 1 1/4 cups firmly packed light brown sugar
- 2 tbsp milk
- 1 tbsp pure vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi-sweet or milk chocolate chips
- 1 cup coarsely chopped pecans (optional)
- Preheat oven to 375.
- Beat the shortening, sugar, vanilla and milk in a large bowl on medium speed until well blended.
- Add in the egg.
- Stir together the flour, salt and baking soda in a large bowl.
- Gradually beat into the creamed mixture until just blended.
- Stir in chips and nuts.
- Drop by tablespoons 3 inches apart
- Bake 8-10 minutes to desired crispness
- Cool for a couple of minutes before removing to a rack to cool.