3/4 cup Butter Flavor Crisco
1 1/4 cups firmly packed 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 cups semi-sweet chocolate chips
1 cup pecan pieces

Heat oven to 375*

Cream Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, slat and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded measuring tablespoonfuls of dough 3 inches apart on ungreased baking sheet. Bake at 375* for 8-10 minutes for chewy cookies (will appear light and moist - Do Not Overtake. 11-13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen.