9 c. flour
4 tsp. baking soda
2 tsp. salt
3 c. firmly packed dark brown sugar
3 c. granulated sugar
4 c. vegetable shortening*
2 c. chopped pecans
2 (12 oz.) pkg. semi-sweet real chocolate chips
1 bag mix and thaw slightly.
1/2 teaspoon vanilla
1 egg slightly beaten
*You can use butter instead of shortening, but then mix must be kept in the
refrigerator or freezer.
Combine dry ingredients in large bowl. Mix in shortening, using fingers. Then stir
in nuts and chocolate chips. Store in airtight container in cool dry place or
measure 3 1/2 cups mix into freezer bags, seal and freeze. Will keep up to 6 months
in freezer.

Attach to Jar:
To make cookies:
Remove 1 bag mix and thaw slightly. Mix 1/2 teaspoon vanilla with 1 egg slightly
beaten. Mix in cookie mix. This batter is slightly heavy. Drop by teaspoonfuls or
tablespoonfuls onto greased cookie sheet. Bake in 375 degrees oven for 10 to 12
minutes for larger cookies and 8 to 10 minutes for smaller cookies. Pat down mix if
flatter cookies are desired. Cool slightly, then remove. Cookies may be frozen
after baking. Each 3 1/2 cups of mix makes approximately 2 to 2 1/2 dozen cookies.