Bisquick Chocolate Chip Cookies

By Addie

"I found these on the Betty Crocker web site and changed it a little after reading the reviews on that site. Came out awesome!"

Ingredients

• 1/2 cup butter or 1/2 cup margarine, softened
• 1/2 cup brown sugar, packed
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1 eggs
• 2 1/4 cups Bisquick baking mix
• 1 cup semi-sweet chocolate chips ( 6 oz)
• 1/2 cup nuts, chopped, if desired (optional)

Preparation

Step 1

Heat oven to 375°F.

In large bowl, mix butter, both sugars, vanilla and egg.

Stir in Bisquick mix, chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly. NOTE: Use a small ice-cream scoop to drop cookie dough onto the cookie sheet so the cookies will be the same size and bake evenly.

Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
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REVIEWS:

WOW! These ARE good! I was out of flour and I thought I could remember a Bisquick recipe that we used when I was growing up. This is it! A great recipe with less butter than most.

I like my retro 1960's version of this recipe better: 1/4 c butter 3/4 c brown sugar 1 egg 1 1/3 c Bisquick 1/2 c chopped nuts 1 c (6 oz) Choc chips I use it all the time for a fast option and love them! It's easy for the kids to make too...a lot less measuring than a regular recipe.

I did a little tweaking to this recipe, and it came out perfect! I added a 1/2 cup Brown Sugar, 1/2 cup Granulated Sugar, 1 Teaspoon Vanilla, 2 Cups of Semi-Sweet Chocolate Chips, 1/2 Cup Peanut Butter, and ONLY 2 Cups of Bisquick. I made Tbsp. size cookies and baked them at 350 for 15 minutes. It would have been perfect even without the Peanut Butter, but I LOVE Chocolate and Peanut Butter together! I will DEFINITELY make this recipe over and over again!

Can't give this a complete rating since I cut the recipe in half, messed up and put double the amount of chocolate chips, and under-cooked them. They came out ugly, but very good. My boyfriend loved them.

I tried this recipe and I must say this is the bet CCC recipe ever! I also substituted the vanilla extract for almond extract and added 1 cup of nuts and 1 cup of Reese's pieces and they were amazing not - that they warn't already.

These were really good. I did cut the butter in half and substitute applesauce for the other half and will continue to do it that way. I did have to scrape a little to remove from cookie sheet which may have been because of the lack of butter in any case that was not an issue as the cookies were delicious

These came out great! I made chocolate chip-cherry cookies. The only thing I changed was to use 1/2 sugar and 1/2 brown sugar. My dough seemed really dry and crumbly, but easily rolled into balls.I also made my cookies fairly large, so next time I'll double the recipe. This is definitely a keeper and so much quicker than making chocolate chip cookies completely from scratch!

Yummmmm!!!! These were so easy to make using Bisquick! Mixed in no time at all! Everyone loved them! Will be making these again!

Since I last reviewed I tried using cinnamon chips in place of chocolate chips and was very pleased with the results.

I am new to baking, my first chocolate chip effort, loved them, crisp on outside and soft in middle; made mistake of using tablespoon size instead of teaspoon; only got 18 cookies but like the bigger size; left them in oven 12 minutes instead of 10 and came out perfect.

I have been making these cookies for over 15 years.I found the recipe in a magazine and tried them.They are the only chocolate chip cookie I make anymore.EVERYONE loves them! They are so surprised to find out that it's Bisquick in them.In fact I just made some yesterday.YUM-O!

Just follow the recipe and you'll have no complaints. No, they don't taste like the traditional "toll house" cookie, but DUH, they're not supposed to. This recipe is a nice varitaion on the old favorite. I've made them for family and friends who love them and go nuts trying to figure out why they're different. I think I'll whip up a batch for my Valentine's this year.

At first I was a little leery to make these because a lot of people had said the cookies were dry. Some people suggested changing the amounts but I thought I would give it a try the way it was originally posted.......and to my surprise these were AWESOME!!! Everyone loved these!! My hubby even said they were great. I made only one batch tonight and they are almost gone already lol. Thanks for the great recipe.....I will be passing this along to my friends!!

This recipe calls for too much Bisquick. I think it would have been fine with 2 cups instead of 2 3/4 cups. The flavor was good, but the cookies were dry and didn't change shape, which to me is always a sign too much flour was used.

I've been making chocolate chip cookies with Bisquick since I can remember. I have the original recipe from a Bisquick cook book published sometime in the 1960's and it's a bit different then the one here. The original recipe calls for 1/2 c white sugar, 1/2 c packed brown sugar and only 2 1/4 c Bisquick AND to be baked at 350 degrees for 8-10 minutes. I generally bake them for 8-9 minutes and leave them on the cookie sheet for a few minutes to finish baking. This way, they are never dry because they are NOT over baked. Another trick is to make sure your butter is truly at room temperature