Prep Time 10m
Cook Time 10m
Ready Time 50m
Yield 5 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (9 oz.) semi-sweet chocolate chips
  • 3/4 cup coarsely chopped dried apricots
  • 3/4 cup coarsely chopped toasted pecans*
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Combine shortening, sugar, eggs and vanilla in large bowl; beat at medium speed until well blended.
  • Step 3Combine flour, baking soda and salt in a medium bowl. Add gradually to shortening mixture at low speed. Mix until well blended.
  • Step 4Stir in chocolate chips, apricots and pecans. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
  • Step 5Bake 10 minutes, or until lightly browned. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
  • Tip*to toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
doughboy doughboy

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