9 c. unbleached flour
4 tsp. baking soda
2 tsp. salt
3 c. firmly packed dark brown sugar
3 c. granulated sugar
4 c. vegetable shortening
4 c. chopped pecans
4 (12 oz.) pkg. semi-sweet chocolate chips


Combine flour, baking soda, salt and both sugars in a very large bowl. Mix in shortening with fingers. Stir in pecans and chocolate chips. Store in airtight container in cool, dry place. May be kept for 6 months. For longer storage, refrigerate or freeze. Yields 28 cups.

To make cookies: Take 7 cups of mix; add 1 teaspoon vanilla and 2 eggs (slightly beaten) and mix well. Drop batter by heaping tablespoonfuls on greased baking sheets. Bake 10 to 12 minutes at 375°. Yields 2 dozen cookies.