3/4 stick Crisco
1-1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 extra-large egg
1-3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup Melissa’s Red Hatch Chile Pecans
Preheat oven to 375ºF. Beat shortening and brown sugar in large bowl on medium speed with electric mixer until light and fluffy. Beat in milk, vanilla, and egg.
Combine flour, salt, and baking soda. Stir into shortening mixture until blended. Stir in chocolate chips and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.
Bake 8 to 13 minutes until lightly browned. Cool 2 minutes. Remove to rack to cool completely.
Makes 3 dozen cookies (more or less)