Prep 2 mins
Cook 8 mins
quick and easy to make
- Mix pudding and Bisquick.
- Add oil and beaten egg.
- Shape in balls and place on ungreased cookie sheet.
- Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
- Bake 350 5-8 minutes.
The cookies are small and yes salty but not too bad. They need a little something but I don't know what !?!?!? Maybe splenda like the other post suggested.
These don't really taste like "normal" cookies, but they're pretty good. We used low fat Bisquick, pistachio pudding and added a little bit of jelly to the top. I did think they were a little salty. But my 3 year old LOVED these things and kept asking me if we could make them again (also they are so easy to make, so a good one for kids to help with).
I made the dough, and it was super salty. Then I looked at my pudding mix and it was only 2.1 oz (chocolate), so I pulled out another one (vanilla--I was out of chocolate) and it was 1.5 oz. So I just added the whole thing, figuring that hopefully the extra amount would lesson the saltiness... But then the dough was too dry, so I added a little milk to it. It was STILL very salty, so I added some Splenda, which made it edible... I think this recipe has potential... but I don't know if bisquick is the best shortcut, due to the salt content. Also, be sure to check the oz. of your pudding mix! I would rate the cookies 2 stars the way they ended up, but since I changed it so much I didn't star it.