Chocolate Chip Cookies with secret ingredients

There are a couple of ingredients in my chocolate chip cookies that make them a little different from most recipes... and I think a little better!  The first is milk and the second is vanilla pudding mix. The third secret is butter flavor Crisco instead of butter.  As a true butter fan, this is a pretty big substitution for me, but it really does make a difference.  All together these 3 ingredients help make the best, soft yet chewy, cookies.  The kids love the extra m-n-m's.  Sometimes I add chopped pecans too.

Chocolate Chip Cookies
3/4 cup Butter Flavor Crisco
1 1/4 cup firmly packed light brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
2 Tbsp. vanilla pudding mix
2 cups all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup semi sweet chocolate chips (I like the mini ones)
1 cup mini m-n-m's or chopped pecans (or both!) (optional)  If you don't use either then add 1/2 cup of extra chocolate chips.

   Heat the oven to 375 degrees.  Combine Butter Flavor Crisco, brown sugar, milk, vanilla and pudding mix in a large bowl.  Beat at medium speed until well blended.  Beat egg into creamed mixture.  In a separate bowl combine flour, salt and baking soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips, m-n-m's and pecans.  Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased cookie sheet.  Bake one sheet at a time for 8- 10 minutes for chewy cookies or 11-13 minutes for crisper cookies.  Do not overbake!  Cool on cookie sheet for 2 minutes before removing to cooling rack to cool completely.  Makes about 3 dozen.