Prep 5 mins
Cook 8 mins
Convenient food cookies. Instant pudding and Bisquick what could be easier? I've used butterscotch and chocolate pudding mixes with good results. When I do that I usually add 1 cup butterscotch chips or semi-sweet morsels.
- Preheat oven to 350°F.
- In a large bowl mix Bisquick and pudding mix.
- Stir in vegetable oil and egg with a wooden spoon until dough forms a ball.
- Shape dough into 1/2-inch balls.
- Place onto ungreased cookie sheets.
- Flatten with bottom of a drinking glass.
- Sprinkle with sugar, can use colored sugar for the holidays.
- Bake for 5-8 minutes.
I love these cookies. I have made them probably 15 times in the last year because they are so easy. I like the vanilla the best. I always use the heart smart bisquick which I think it lighter and I still use the 1/4 of a cup of oil. I don't think they turn out too oily. I have never made them with the chocolate chips. It gives me about 12 medium sized cookies. The only thing is that I have had to bake them for longer. 10-11 minutes.
My mom made these fresh in the morning for our school lunches over 45 years ago. We make chocolate, butterscotch, lemon and pistachio (when you can find it). Lemon is my favorite especially when made with lemon zest. I try to use the low fat mix and halve the oil, substituting skim milk for the rest of the liquid. Today I found Gingerbread and Candy Cane puddings. I made the Candy Cane and used crushed peppermint sticks, very tasty. My mom would have loved them.
I found that the yield on this recipe was WAY OFF. The first batch (lemon cookies w/out chips) yielded eight cookies. The next batch (chocolate w/white choco chips) yielded nine. Other than the obvious error in the yield, it probably would be a fun project with kids, and very adaptable.