Ultimate Chocolate Chip Cookies

Ultimate  Chocolate
 Chip Cookies

¾ cup Crisco or (½ cup Crisco and ¼ cup butter)

1 1/4  cup firmly packed brown sugar
2 Tbsp. milk

1 Tbsp. vanilla extract
1 large egg
1 ¾ cup Pillsbury Best All purpose flour
1 tsp salt
¾ tsp. baking soda
1 cup semi-sweet chocolate chips
1 1/2  cup coarsely chopped pecans
1 cup shredded coconut

Heat oven to 350 degrees. Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Scrape edges. Beat in milk, vanilla, and  egg. Turn off and let set 3 minutes while you measure and sift dry ingredients. Add flour, salt, and soda. Mix in with a large spoon, as soon as incorporated add chips and nuts. After I dip out 1 cookie sheet of cookies, I add the coconut and stir until incorperated. I put small  pieces of pecan on these, so everyone is warned, that they are loaded.
mmmmmm

If you have parchment paper, cut to fit 2 cookie sheets. I use a small or medium scooper to scoop out dough, leaving about 2 inches between cookies. Cook 8-10 minutes for chewy cookies, The edges will just start to brown. 11-13 for crispy. After I take sheet out of the oven I set the whole thing on a cooling rack,  let the cookies set and cool for about 10 minutes before removing. I reuse the parchment paper that is on that sheet for the next batch going in the oven. If you don't have paper, just spray sheets with cooking spray.

*If nuts are omitted , add an additional ½ cup chocolate chips.
Makes 3 dozen cookies.