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Ingredients
- 3/4 c. Golden brown crisco shortening
- 1 1/4 c. Firmly-packed brown sugar
- 2 Tbsp. Lowfat milk
- 1 Tbsp. Vanilla
- 1 x Egg
- 1 3/4 c. All-purpose flour
- 1 tsp Salt
- 3/4 tsp Baking soda
- 1 c. Semi-sweet chocolate chips
- 1 c. Coarsely minced pecans
Directions
- 1. Preheat oven to 375F (190C). Grease a 9 x 13-inch (23 cm x 33 cm) pan with shortening. Place foil on countertop for cooling cookies.
- 2. Combine shortening, brown sugar, lowfat milk and vanilla in large bowl. Beat at medium speed of electric mixer till well blended. Beat egg into creamed mix.
- 3. Combine flour, salt and baking soda. Mix into creamed mix just till blended. Stir in chocolate chips and pecans.
- 4. Spread into prepared pan using long metal spatula.
- 5. Bake at 375F (190C) for 20 min. Reduce oven temperature to 325F (160C). Bake for 5 additional min. Don't OVERBAKE. Cold 2 min in pan. Cut into 16 bars.
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