I also had trouble with this recipe. The cookies spread out so far it turned into a giant flat cookie mess.
cbalzer0426 April 2, 2013 REVIEW:
I am giving 2 stars because the flavor of these cookies was excellent. However, they look like chocolate chip crepes rather than chocolate chip cookies. I have never had a cookie spread so far. I even refrigerated the second pan's worth if dough to see if it would help firm them up and they still turned out flat. I was able to fold them in half as they are very soft, sort if like a chocolate chip cookie omelet. Really wish they had turned out better!
Guest Foodie December 7, 2009 REVIEW:
I had no problem with this recipe and thought the cookies were very good. 10 minutes might be a bit long. I checked them after 8 min. As with all cookies, longer baking results in a crunchier cookie. I tossed in a touch of cinnamon and nutmeg. Don't be afraid to try these! This is the recipe my mom always used! I was glad to see it again.
Member since: Dec 8, 2008
Heavnlydove December 8, 2008 REVIEW:
I thought these were really good. I used Jiffy mix all purpose baking mix though so I don't know if that made them different. They were light and fluffy and not too sweet.
Member since: Jul 6, 2008
mmckee23 July 6, 2008 REVIEW:
My mother made these and I always loved them because of the cake-like texture. When they changed the formula, I had to experiment with the amounts and came up with the following:
1 stick butter
1 1/2 C. brown sugar
3 to 3 1/2 C. Bisquick
I love the butterscoth flavor and the fact the dough is so versatile. I have use all types of chips, nuts, oatmeal, coconut or even baked them without the 'extras'.
Guest Foodie December 19, 2006 REVIEW:
THese are for sure not traditional choc chip cookies but that is why I like them. THey are unique. DOn't go into it expecting what you are used to though. THeya re yummy. THye have kind of a sweet and salty thing going on. I love them. Give it a try.
Member since: Nov 5, 2006
napoleon1801 November 6, 2006 REVIEW:
This recipe really didn't work out well, probably simply using bisquick. The cookie consistency varied greatly from what I'm used to. The cookies seemed more like flatbread than real gooey cookie insides. Bisquick is excellent for pancakes or waffles, but it just really seemed to miss the mark with cookies. I suggest going with a more traditional CC recipe if you want what grandma used to bake in the oven.
Guest Foodie October 9, 2006 REVIEW:
I am the *most* terrible baker in the world and managed to make these cookies! PLUS, they came out very very yummy. No one believes I actually made them!
Member since: Nov 6, 2003
jambalaya November 6, 2003 REVIEW:
This recipe sounds wonderful, but people should be aware that Bisquick ceased making its Buttermilk Baking Mix about 6 years ago. Bisquick Original doesn't have buttermilk in the formula. (Read the ingredients at the bottom of the box.) Manufacturers who do still make a buttermilk version are Pioneer (the one I use for recipes like this) and Jiffy. Also you could add buttermilk powder (such as Saco brand) to this recipe. But using Original Biscuick rather than a B'milk version will definitely impact flavors & textures of recipes developed with the old Bisquick Buttermilk Biscuit Mix. Just thought folks should know.
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.