• Preparation Time 15 minutes
  • Baking Time 13 minutes
  • Makes about 36 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1¼ cups packed brown sugar
  • ¾ cup Golden Shortening
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 1 egg
  • 1¾ cups Robin Hood® Original All Purpose Flour
  • 1 tsp salt
  • ¾ tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecan pieces, optional

Serving Size: about 36 cookies


Serving Size: about 36 cookies

  • Preheat oven to 375ºF (190ºC).
  • Beat brown sugar and shortening together in a large bowl using an electric mixer until light and creamy. Add egg, milk and vanilla; mix well. Combine flour, salt and baking soda in a separate large bowl. Incorporate into creamed mixture.
  • Stir in chocolate chips and nuts. Drop dough by rounded tablespoonfuls onto ungreased baking sheet about 3 in (7 cm) apart.
  • Bake one baking sheet at a time in preheated oven for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies. Be careful not to overbake. Let cool for 2 minutes on baking sheet, then place on rack to cool completely.


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