Source: likely from Crisco
¾ cup shortening or margarine
1 ¼ cup firmly packed dark or light brown sugar
2 tbsp. pareve milk
1 tbsp. vanilla extract
1 ¾ cups plain flour
1 ½ tsp ground cinnamon, optional
1 tsp. salt
¾ tsp. baking soda
1 cup semi-sweet chocolate chips
1 cup coarse chopped walnuts or pecans
Preheat oven to 190c.
Combine shortening, brown sugar, pareve milk and vanilla in a large bowl. Beat at medium speed with electric mixer until well blended. Beat egg into creamed mixcture.
Combine flour, cinnamon, salt and baking soda in a smaller bowl. Mix this into the creamed mixture until just blended. Stir in chocolate chips and nuts.
Drop rounded teaspoons 3 inches apart on ungreased baking sheet or silicone mat.
Bake for 8-10 minutes for softer cookies, 11-13 for crunchier. Cookies will appear most – so do not overbake!
Cook 2 minutes on baking sheets before removing to wire racks to cool completely.
Source: Crisco package, slightly adapted.
Yield: 3 dozen cookies