Ultimate Chocolate Chip Cookies

3/4 C (3/4 stick) Crisco Shortening
1 1/4 C fimly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
1 t salt
3/4 t baking soda
1 C semi-sweet chocolate chips
1 C coarsely chopped pecans (optional)

1. Heat oven to 375 degrees F.

2. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

3. Combine Pillsbury Best All-Purpose FLour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Do not overbake.

Cool 2 minutes on baking sheet. Remove cookies to cooling rack.

Makes about 3 doz cookies.

*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.