This right here is a delicious, easier alternative to the traditional Chocolate Chip Cookie. Don’t get me wrong, I’m a recipe from the package Tollhouse cookie kind of girl, but sometimes you’re short on ingredients or time. This is where Bisquick comes to the rescue.
Bisquick simplifies the ingredient list and it makes a dough that is made for speed. It has a drier texture than Tollhouse cookie dough so it is super easy to work with and get onto the pans. And these cookies barely spread so you can place them about one to one and a half inches apart, allowing you to bake more cookies at a time. These cookies are also a dream to get off of the pan. They easily come up with a spatula with nary a cookie lost to breakage. And the final perk? It transports so well! This is a sturdier cookie while still not being a hard. –Ellen
Here is how the cookies turn out when you just place tablespoon-sized gobs of dough on the pans.
For a more refined cookie, you can roll the dough into balls.
1 cup butter softened
1 cup light brown sugar, firmly packed
1 cup sugar
4 teaspoons vanilla
5 1/2 cups Bisquick
12 oz. semi-sweet or milk chocolate chips
Heat oven to 375°F. In a large bowl cream butter. Steadily add the sugars, beating until fluffy. Mix in vanilla and eggs. Stir in Bisquick mix and chocolate chips. Drop dough by the tablespoon onto ungreased cookie sheets, about 1.5 inches apart. Bake 9-11 minutes or until golden brown. Remove from cookie sheet to cooling rack. Makes about 6 dozen.
Recipe adapted from Plain Chicken.