April is the Month of the Military Child, a time to celebrate the important role children play in our military communities and to honor them for their sacrifices. One great way to do that is to share your time with them doing something you all enjoy, like baking a batch of home-made chocolate chip cookies! These easy-to-make treats are perfect for welcoming a new military family to the neighborhood, sending to a deployed family member, or simply filling the family cookie jar with a little extra love.
This simple, four-step chocolate chip cookie recipe is one of my favorites; easy to follow from start to finish, and it calls for one of my favorite kitchen hacks – Bisquick!
Annie’s Chocolate Chip Cookies
INGREDIENTS
- 1 1/3 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 cups Bisquick
- 1 tbsp Vanilla extract
- 3/4 cup butter (Now, I’m southern, so I have to add: PLEASE use REAL Butter. This is not a “watch your waistline” or healthy recipe. I believe it’s all about moderation.)
- 2 cups chocolate chips
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First step
Mix the butter and sugars until smooth
Second step
Add eggs and vanilla to butter/sugar mixture and mix thoroughly
“Messy” Third step
Add the Bisquick to the mixing bowl a little at a time, and yes, this step is messy. Honestly, if you bake I think it should be an unspoken rule that you get flour dust on the counters and floor!
Fourth step
Pour in the Chocolate Chips and mix with the spatula or a spoon, then drop by spoonfuls onto un-greased baking sheets and bake for 12 minutes at 375°
You should average about 32 cookies with this recipe. ENJOY y’all!
Hints:
- If you are baking in a new oven (which is every two years for you military folks) check on the cookies at 10 minutes to play it safe
- I use a melon scoop to keep the cookies all the same size
- This dough does freeze well, and it’s nice to have cookie dough made up and ready to pull out when you need it. For greatest ease, I recommend wax paper in between layers of cookie dough balls I spoon out with a melon scoop.
- You don’t need to use a mixer for this recipe, but I love using mine! My 10-year anniversary gift, a Kitchenaid, is the “soul” of my kitchen!
- To guard against burning and sticking and for easy cleanup, I like to use silpat mats* to line my cookie trays, but parchment paper works nicely too.
* Never heard of a silpat mat? I hadn’t either until a sweet Oklahoma friend of mine and her gem of a mama introduced me to them. Created by a French pastry chef, the silpat mat eliminates the need for greasing pans, preventing sticking and reducing the risk for burnt cookies. You can find them at a variety of stores including the PX, BX and the NEX.