| CHOCOLATE CRUNCH COOKIES |
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Makes 4 dozen1 cup CRISCO all-vegetable shortening or 1 CRISCO Stick 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped pecans 1 package (12 ounces) semisweet chocolate pieces Preheat oven to 375ºF. Cream Crisco, sugars, and vanilla extract in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; add to creamed mixture and beat until blended. Stir in pecans and chocolate pieces. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375ºF for 10 to 12 minutes or until set. |
