Chocolate Chip Cookies
Ingredients
- ¾ cup Butter Flavor Crisco
- 1-1/4 cups light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1-3/4 cups all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1-1/2 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
Instructions
- Heat oven to 375.
- Combine Crisco, sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended.
- Beat egg into mixture.
- Combine flour, salt, and soda. Mix into creamed mixture until blended.
- Stir in chips and pecans.
- Drop by rounded tablespoons 3 inches apart on ungreased baking sheet.
- 8 to 10 minutes for chewy cookies 11 to 13 for crisp.
- Cool 2 minutes on baking sheet.
- Remove to foil to cool completely.
If nuts are omitted add an extra ½ cup of chips.
I use vanilla that I get from Mexico rather than vanilla extract – it seems to have a better flavor. I also use whole milk rather than skim or 2%.
