Butter Toffee Chocolate Chip Crunch Cookies

Ingredients

• 1.8 cups pillsbury best® all purpose flour 
• 0.8 teaspoon baking soda 
• 1 cup firmly brown sugar light packed
• 0.8 cup butter shortening crisco®
• 1 large eggs lightly beaten
• 2 tablespoons milk 
• 0.8 cup pecans coarsely chopped
• 1 teaspoon salt 
• 0.5 cup semi-sweet chocolate chips 
• 8 ounce toffee baking bits 
• 1 teaspoon vanilla extract 

Equipment

• baking sheet
• oven
• wire rack

Directions

1. Heat oven to 350 degrees F. Spray baking sheets with no-stick cooking spray.
2. Combine brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
3. Add flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
4. Drop by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
5. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.