This recipe was clipped from a magazine and is a promo piece for Crisco, date unknown. Recipe is typed below along with a scanned copy.
Crisco
ULTIMATE CHOCOLATE CHIP COOKIES
3/4 cup Butter Flavor Crisco all-vegetable shortening
1-1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
*If nuts are omitted, add an additional 1/2 cup chocolate chips.
- Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
- Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
- Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
- Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
- Bake one baking sheet at a time at 375°F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.