3/4 cup Butter Flavor Crisco
1-1/4 firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cup flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate pieces
1 cup large pecan pieces

Heat oven to 375F. Combine Crisco, brown sugar, milk and vanilla in large mixing bowl. Beat at medium speed of mixer for 2 minutes. Scrape sides of bowl frequently. Add egg; beat until blended. Combine flour, salt, and baking soda. Beat into creamed mixture at low speed of electric mixer or by hand with a large spoon until blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough onto a mound on ungreased baking sheet. Bake at 375 F for 8-10 minutes (cookies will appear moist). Cool on baking sheet 2 minutes. Remove to cooling racks. Note: If nuts are omitted, use 1-1/2 cups semi-sweet chocolate pieces. Makes 2-1/2 dozen 3-inch cookies.