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White Whole Wheat Chocolate Chip Cookies

1 c shortening, butter flavored 
1 c brown sugar, packed 
1/2 c granulated sugar 
2 eggs 
2 tsp vanilla 
2 1/4 c HODGSON MILL WHITE WHOLE WHEAT FLOUR
1 tsp baking soda 
1 tsp salt 
1 c pecans, toasted*, chopped 
12 oz. chocolate chips

In a large bowl, cream together the shortening, sugars, eggs and vanilla. Add the flour, baking soda and salt; stir to combine thoroughly. Mix in the nuts and chocolate chips. Drop the dough by teaspoonfuls onto a lightly greased baking sheet. Bake in a preheated 375 degree F oven for 7-9 minutes for chewy cookies, 10-12 minutes for crispy cookies. Remove cookies from oven and cool completely on a wire rack.

*Toasting brings out the flavor in nuts. To toast pecans, place in a shallow pan and bake in a preheated 350 degree oven for 5-10 minutes, or until they are just starting to brown.

Makes 36 cookies. Each cookie: 175 calories; 1 g. dietary fiber; 21 g. carbohydrates; 2 g. protein; 10 g. fat; 3 g. saturated fat; 12 mg. cholesterol; 105 mg. sodium.