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Preheat over to 375 degrees F. Toast pecans for 5 minutes in oven. Set aside to cool. In medium bowl combine flour, baking soda and salt. In mixer bowl cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in dry ingredients JUST UNTIL COMBINED!! Fold in chocolate chips and nuts. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake 12 minutes or until golden brown. Cool on wire racks. I also use newspaper to put mine on. This catches leftover oil.
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