24/7 MOMS

Thursday, July 17, 2008

Bisquick Cookies

On the shelf in my pantry sits the ginormous box of Bisquick that I buy almost monthly from Costco. Why? Because I am a Bisquick girl, raised on pancakes, waffles and shortcake made straight from the Bisquick box. Today I learned something new about Bisquick and homemade cookies.

Since I am also a cookie-eating mom, I prefer to bake them, freeze them, then eat them one by one out of the freezer when my children aren’t watching. Not because I don’t want them to have too many sweets. No, it is because I don’t want to share my homemade cookies with them, or at least not very many of them.

So what did I learn? I came across an email from Betty Crocker (no, not really Betty herself) sharing these great scrumptious looking cookie recipes using my ginormous box of Bisquick. I thought, "Is this a new idea or just one I’ve missed over the last decade of my life?" Whichever it is doesn’t really matter since I now have discovered this new baking secret .

Here are three recipes I found on the Betty Crocker website. There are plenty more for you to discover as well at:
http://www.bettycrocker.com/search/searchresults.aspx?terms=bisquick%20cookies&Tab=Recipes


Monster Cookies

Monster cookies appeal to the cookie cravings in all of us. These monsters shout oats, chocolate, raisins and nuts.
Prep Time:50 min
Start to Finish:50 min
Makes:About 1 1/2 dozen 3 1/2-inch cookies


1 1/4 cups packed brown sugar
1/2 cup shortening
2 eggs
2 1/2 cups Original Bisquick® mix
1 cup old-fashioned or quick-cooking oats
1 cup candy-coated chocolate candies
1/2 cup raisins
1/2 cup chopped nuts, if desired

1. Heat oven to 375°F. In large bowl, beat brown sugar, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
2. On ungreased cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Flatten to about 1/2-inch thickness with bottom of glass that has been greased and dipped into granulated sugar.
3. Bake 12 to 16 minutes or until golden brown. Cool 3 minutes; carefully remove from cookie sheet to cooling rack.
High Altitude (3500-6500 ft): Bake 11 to 14 minutes.

.
Chocolate Candy-Peanut Butter Cookies

One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.
Prep Time:20 min
Start to Finish:50 min
Makes:3 dozen cookies
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1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter
2 cups Original Bisquick® mix
1 teaspoon vanilla
Sugar
36 Hershey®'s Kisses® milk chocolates, unwrapped

1. Heat oven to 375ºF. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
2. Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.
High Altitude (3500-6500 ft) Bake 9 to 11 minutes.

Quick Chocolate Chip Cookies

Cookie baking with Bisquick® mix eliminates the additional measuring that comes with scratch baking.
Prep Time:1 hr 20 min
Start to Finish:1 hr 20 min
Makes:About 4 1/2 dozen cookies


1/2 cup butter or margarine, softened
1 cup packed brown sugar
2 teaspoons vanilla
1 egg
2 3/4 cups Original Bisquick® mix
1 cup semisweet chocolate chips (6 oz)
1/2 cup chopped nuts, if desired

1. Heat oven to 375°F. In large bowl, mix butter, brown sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
3. Bake about 10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
High Altitude (3500-6500 ft): Heat oven to 400°F.

Have you ever used Bisquick to bake cookies? Do you have a recipe to share with the 24/7 MOMS?

2 Comments:

Blogger Shannon said...

Just wanted to let you know that I have the review up for the momagenda! Have a look at it and let me know if everything is okay.
Sorry its late in the day but I was having computer problems put the review is up.

Take Care!
Shannon

July 16, 2008 at 3:55 PM  
Blogger Mike said...

I tried this recipe with some variations and it went over very well. I added extra sugar and flour to adjust the flavor. I was out of foil so i made smaller cookies on a cupcake pan with inserts. There was plenty of room for them to spread. My wife and i think they turned out more like chocolate scones because the biscuick makes them rise and slightly fluffy like a biscuit. I will definitely make these again.. Great recipe to try!

November 3, 2009 at 7:30 PM  

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