1 c Golden crisco shortening

1 1/2 c Firmly-packed light brown

-sugar 1 tb Vanilla

2 Eggs

2 1/4 c All-purpose flour

1 ts Salt

1 ts Baking soda

1 c Semi-sweet chocolate chips

1 1/4 c Coarsely chopped pecans

Note: if nuts are omitted, use an additional 1 cup (250 mL) semi-sweet chocolate chips. 1. Preheat oven to 375F (190C).

2. Cream Golden Crisco Shortening, brown sugar and vanilla

in large bowl at medium speed of electric mixer for 2 minutes, or until well blended. 3. Add eggs, beating 1 minute, or until thoroughly blended.

4. Combine flour, salt and baking soda. Add to creamed

mixture gradually, beating on low speed for 1 minute, or just until blended. 5. Stir in semi-sweet chocolate chips and pecans.

6. Drop dough by heaping spoonfuls (2 tsp./ 30mL) on

ungreased baking sheet leaving about 7 cm (3 inches) between cookies. 7. Bake one baking sheet at a time at 375F (190C) for 8

to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes: 3 dozen 3-inch (7.5 cm) cookies

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