Vanilla Chocolate Chip Cookies With Bisquick Recipes

VANILLA CHOCOLATE CHIP COOKIES WITH BISQUICK

Steps:

• pre heat oven to 350. three large cookie sheets lined with parchment paper, set aside
• a very large glass mixing bowl with electric mixer
• mix together, the vanilla,chips,eggs,baking soda and powder,sugar,creamer and flour. mix in oil, milk, water and fold in bisquick till completely blended.
• cook 5 min on cookie sheet before removing to wire rack. you can drop this dough into balls on cookie sheets. freeze before cooking and bake as you want them . they will last up to 2months in air tight container if freezer.

BISQUICK® CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

BISQUICK CHOCOLATE CHIP COOKIES- JUST 6 INGREDIENTS!

Steps:

• Cream the shortening and brown sugar together in a mixing bowl with an electric mixer.
• Beat in the egg and vanilla.
• Gradually beat in the Bisquick until fully incorporated.
• Carefully beat in the chocolate chips.
• Grease a cookie sheet with cooking spray, and pour on tablespoons of dough about 2 inches apartl.
• Bake at 375F for 8-10 minutes or until golden brown at the edges.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

BISQUICK CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375
• 2. Mix together butter, sugar, egg and vanilla until well mixed.
• 3. Add baking mix, chocolate chips and nuts. Stir until well combined.
• 4. Drop rounded teaspoons of dough onto ungreased cookie sheet and flatten slightly.
• 5. Bake for 8-10 minutes, until golden brown. Then remove to rack to cool.

BISQUICK CHOCOLATE CHIP COOKIES

Steps:

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