1 1/4 cups
firmly packed light brown sugar
crisco butter shortening
( or 3/4 stick crisco butter shortening sticks)
1 3/4 cups
semi-sweet chocolate chips
- Heat oven to 375ºF.
- Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
- Drop by rounded measuring tablespoonfuls 3-inches apart onto ungreased baking sheet.
- Bake 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
- * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.