The Ultimate Cookie
Yield
2 dozenPrep
20 minCook
10 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
golden flavour |
*
|
| 1 ¼ | cups |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | cup |
chocolate chips
|
*
|
| 1 | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
golden flavour |
*
|
| 296 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 237 | ml |
chocolate chips
|
*
|
| 237 | ml |
pecans
coarsely chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Cream shortening and brown sugar in large bowl at medium speed for 2 minutes, or until light.
Add egg, milk and vanilla, beating 1 minute, or until thoroughly blended.
Combine flour, salt and baking soda.
Add to creamed mixture gradually, beating on low speed 1 minute, or until just blended.
Stir in chocolate chips and pecans.
Drop dough by heaping spoonfuls (2 tablespoons) on ungreased baking sheet.
Bake 6 to 9 at a time leaving about 3 inches between cookies for spreading.
Bake at 375℉ (190℃) F for 8 to 10 minutes.
Cookies will still appear moist when baked.
Cool 2 minutes, then remove to cooling rack.
