Ingredients
175 mL (3/4 cup) golden flavor Crisco
300 mL (1 1/4 cups) lightly packed brown sugar
1 egg
30 mL (2 tablespoon) milk
10 mL (2 teaspoon) vanilla
275 mL (1 1/2 cups) Robin Hood all-purpose flour
5 mL (1 teaspoon) salt
3 mL (3/4 teaspoon) baking soda
250 mL (1 cup) Chipits chocolate chips
250 mL (1 cup) coarsely chopped pecans, optional
Directions
Preheat oven to 190 degrees C (375 degrees F).
Cream golden flavor Crisco and brown sugar in a large bowl at medium speed of mixer for 2 minutes.
Add egg, milk and vanilla; beat for 1 minute.
Combine flour, salt and baking soda.
Gradually add dry ingredients to creamed mixture; beat on low speed for 1 minute.
Stir in chocolate chips and pecans.
Drop dough by heaping spoonsful (about 30 mL/2 tablespoonful) onto ungreased baking sheet.
Bake for 6 to 9 minutes.
Cool for 2 minutes; remove to cooling rack.
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Kayla Giacomodonato. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi. | 
