Prep Time 20m
Cook Time 9m
Ready Time 40m
Yield 2 dozen

  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup coarsely chopped walnuts
  • 1/2 cup white baking chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
Preparation Directions
  • Step 1Heat oven to 375ºF.
  • Step 2Combine shortening, brown sugar, milk and vanilla in large bowl; beat at medium speed until light and fluffy. Beat in egg.
  • Step 3Combine flour, salt and baking soda in small bowl. Beat into shortening mixture at low speed until blended.
  • Step 4Stir in walnuts, white baking chips and chocolate chips. Drop 2 level measuring tablespoons of dough into a mound for each cookie. Place 3 inches apart on ungreased baking sheet.
  • Step 5Bake 8 to 9 minutes or until edges are lightly browned but cookies appear moist. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
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