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The Ultimate Chocolate Chip Cookie #2

Yield: 36 Servings

Ingredients and directions for this recipe

3/4 c Butter Flavor Crisco
1 1/4 c Firmly packed light brown
-sugar
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Semi-sweet chocolate chips
1 c Pecan pieces (opt)

HEAT oven to 375'F. COMBINE Butter Flavor Crisco, brown sugar, milk
and vanilla in large bowl. Beat at medium speed of electric mixer
until creamy. BEAT egg into creamed mixture. COMBINE flour, salt and
baking soda and mix into creamed mixture until just blended. STIR in
chocolate chips and pecan pieces. DROP rounded tablespoonfuls (about
2 measuring tablespoons of dough) 3" apart on ungreased baking sheet.
BAKE at 375'F. for 8-10 minutes for chewy cookies (cookies will
appear moist - DO NOT OVERBAKE), or 11-13 minutes for crisp cookies.
COOL on baking sheet 2 minutes. REMOVE to cooling rack. Makes 3 dozen
3" cookies.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

See also:
Previous recipe The Ultimate Chocolate Chip Cookie #1
Next recipe The Ultimate Chocolate Chip Cookies

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