Ingredients
-
3/4 cup vegetable shortening (I prefer Crisco)
-
1 1/4 cups firmly packed light brown sugar
-
2 tablespoons milk
-
1 tablespoon vanilla
-
1 3/4 cups all-purpose flour (unsifted)
-
1 teaspoon salt
-
3/4 teaspoon baking soda
-
1 cup real semi-sweet chocolate chips
-
1 cup similar nuts or 1/2 cup chocolate chips
-
1 extra large egg
Instructions
- Preheat oven to 375°F.
- Combine shortening, sugar, milk and vanilla in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Beat in egg.
- Combine flour, salt and baking soda in small bowl.
- Mix into creamed mixture at low speed until just blended.
- Fold in chocolate chips and nuts.
- Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
- Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
- Cool 2 minutes on cookie sheet.
- Remove to wire rack.
- Serve warm or cool completely before storing.