Prep Time 20m
Cook Time 10m
Ready Time 60m
Yield 3 1/2 dozen

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped pecans
  • 1 cup milk chocolate chunks
  • 3/4 cup raisins
  • 1/2 cup white baking chips
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Beat shortening, brown sugar, milk and vanilla in bowl of electric mixer at medium speed until well blended. Add eggs; beat well. Combine flour, cocoa, baking soda and salt in medium bowl. Add to shortening mixture. Beat at low speed just until blended. Stir in pecans, chocolate chunks and raisins.
  • Step 3Drop dough by rounded measuring tablespoonfuls 3-inches apart onto ungreased baking sheet.
  • Step 4Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  • Step 5Place white baking chips in resealable plastic bag. Close bag. Microwave on MEDIUM 45 seconds. Knead bag. If necessary, microwave on MEDIUM another 30 seconds or until smooth. Cut small tip off corner of bag. Drizzle over cookies.
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