chocolatechipcookies

1/2 cup shortening
3/4 cup creamy peanut butter
1-1/4 cups firmly packed light-brown sugar
3 Tbls. milk
1 Tbls. vanilla
1 egg
1-3/4 cups all-purpose flour
3/4 teas. salt
3/4 teas. baking soda

1/ Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour , salt and baking soda. add to creamed mixture at low speed. Mix just until blended.
4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with fork.
5. Bake at 375 degrees for 7-8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

3/4 cup butter flavored shortening
1-1/4 cups firmly packed light-brown sugar
2 Tbls. milk
1 Tbls. vanilla
1 ebb
1-3/4 cups all-pur[pose flour
1 teas. salt
3/4 teas. baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans

1. Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.
2.Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at med. speed of electric mixer until well blended. Beat egg into creamed mixture.
3.Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
5.Bake one baking sheet at a time at 375 degrees 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 foil to cool completely.