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Ingredients
- 9 c. Unbleached flour
- 4 tsp Baking soda
- 2 tsp Salt
- 3 c. Hard packed dark brown Sugar
- 3 c. Granulated sugar
- 4 c. Buter flavor veg. Shortening
- 4 c. Minced pecans
- 4 x 12-ounce bags semi-sweet real Chocolate chips be sure to use fresh Nuts*
Directions
- Combine flour, baking soda, salt and both sugars in very large bowl. Fold in the shortening with your fingers. Stir in the chips and nuts. Store whole fold in airtight container in a cold dry place for up to six months. For longer storage chill or possibly freeze.**I package the fold in individual zip-lock bags.
- TO MAKE THE COOKIES: Stir the mix to distribute the nuts and chips and then, measure seven level c. of the mix into a large bowl. (*
- spoon in and level, don't pack) Stir to distribute the nuts and chips. Add in two large Large eggs which have been lightly beaten and 2 tsp. of vanilla extract. Blend well. This creates a heavy batter, but do not worry it will work. Drop the batter by tablespoonfuls on buttered baking sheets. Bake in preheated 375 oven for 10 - 12 min. Cold slightly on sheets and then transfer to an airtight container. One batch makes about 2 dozen cookies.
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