Prep 15 mins
Cook 30 mins
These cookies are from the kitchen of Dorothy Newton, a woman I never met, and the recipe was given me on a note card that looks older than I am. But, these are really good cookies.
- 2 large eggs
- 1 cup white sugar
- 1 cup shortening
- 1⁄2 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces milk chocolate chips
- 1⁄4 cup chopped pecans
- Preheat the oven to 375°F.
- In a medium mixing bowl, beat the eggs, then add the shortening.
- Beat thoroughly until creamed.
- Add the sugars and vanilla, stirring until blended.
- Add the flour, salt, and baking soda and blend.
- Stir in the chocolate chips and pecans.
- Drop tablespoons of batter onto cookie sheets and bake about 8 minutes.
- Cool on cookie racks.
These taste great!
This is the recipe my mom has always used..it's in her old Purity cookbook. Naturally it's the recipe I prefer, too. I much prefer shortening to marg/butter in a choc chip cookie. I like to bake mine a little less for a chewy cookie; Mom bakes hers a little longer for a crisp cookie. WE've always made them without nuts although I'm sure pecans would be delicious in them, too. Thanks for posting.