I admit it. I love baking, but I dread getting out all the measuring spoons, all the little containers... Sometimes, I give up (my hips thank me), but that doesn't make me want them any less.
One day, when I was making pancakes, I looked at the back of the Bisquick box and thought, "You know, if I can make all these with this, and I know I can use it for baking a cake, why not cookies?" So I tried it, and these came out of my oven.
1 cup margarine (or butter)
2 cups sugar
3 cups baking mix
Yes, there are a few other things, but "two eggs" is easy to remember. (It's not like you have to actually measure the egg.) Sure, you can measure the chocolate chips, but I usually just rip open the bag and dump it all in. I mean, you can't have too much chocolate. Ever. And I never measure vanilla. I guess if you felt compelled to, you could measure a teaspoon or two, but I just slosh a little in and call it good. (I also made these on vacation recently - using baking mix is perfect because then you don't need to pack all the "just a teaspoon" things. I did skip the vanilla as I didn't have that, either, but I don't think anybody noticed - they still disappeared awfully fast.)
A few hints:
-If you're making them with gluten free Bisquick, 3 cups is one box. Since I only bake gluten free (so it doesn't matter who grabs a cookie), it's even faster -- the only thing to measure is the sugar! (1 cup margarine is two sticks.)
-Make sure you're using an "all purpose" baking mix, and not "just add water" pancake mix. That has leavening and other extras in it. If you're feeling brave, you could try it, but I'm not guaranteeing anything. I'd just make chocolate chip pancakes instead.
-If you want to make these without eggs, that's not a problem. Substitute 1/4 cup of applesauce or other fruit puree. If you want "don't bother measuring" cookies, use a single-serve applesauce cup.
1-2-3 Chocolate Chip Cookies
1 cup butter or margarine, softened
2 cups brown sugar
splash of vanilla (optional)
3 cups all-purpose baking mix (ie, Bisquick)
1 bag (about 10 oz) chocolate chips
Preheat the oven to 350*F. Line baking sheets with no-stick foil or parchment paper, if desired.
Cream the butter and the sugar together until pale and fluffy. Add the egg (or applesauce) and mix thoroughly.
Add the baking mix and stir until combined.
Fold in the chocolate chips.
Drop by rounded spoonfuls onto the baking sheet. You can fit between 9 and 12 cookies on a sheet, depending on how large you make them. I usually use a #40 disher scoop, which is about a tablespoon and a half's worth of dough, and put 9 to a sheet.
Bake for 10-12 minutes, or until the edges are slightly browned.
Remove from oven, and allow to cool on the tray for 5 minutes, then transfer to a cooling rack to finish.
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