- Crisco® Original No-Stick Cooking Spray
- 1 cup firmly packed light brown sugar
- 3/4 cup Crisco® Butter 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 ounce) package toffee baking bits
- Heat oven to 350 degrees F. Spray baking sheets with no-stick cooking spray.
- Combine brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
- Add flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
- Drop by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
- Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.