4 3/4 cups all-purpose flour
1 cup butter, melted
1 cup packed light brown sugar
3 tablespoons baking powder
1 tablespoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup chocolate milk
1/2 cup fresh lemon juice
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
In a large bowl, cream together wet and dry butter or margarine and brown sugar until smooth. Beat in brown sugar mixture and baking powder. Stir in pecans and lemon juice, alternately with brown sugar mixture. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake in preheated oven for 15 to 18 minutes, or until edges are golden. Remove from oven and let cool completely on wire rack.