Prep Time 15m
Cook Time 12m
Ready Time 50m
Yield 4 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 cup coarsely chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  • 1 (8 oz.) package toffee baking bits
Preparation Directions
  • Step 1Heat oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Combine brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  • Step 3Add flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  • Step 4Drop by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • Step 5Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
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