Ultimate Chocolate Chip Cookies

¾ c. (3/4 stick) Crisco shortening

1 ¼ c. firmly packed light brown sugar

2 Tbsp. milk

1 Tbsp. vanilla

1 egg

1 ¾ c. all-purpose flour

1 tsp. salt

¾ tsp. baking soda

1 c. semi-sweet chocolate chips

1 cup coarsely chopped pecans (optional)

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

**  If nuts are omitted, add an additional ½ c. semi-sweet chocolate chips.