Bisquick Cookies
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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
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
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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.
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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
alt="Chocolate Candy-Peanut Butter 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.
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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:
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
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!
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