The first of the Vintage Recipe series I’d like to share is Quick and Easy Chocolate Chip Cookies. While flipping through old cookbooks, I found several recipes labeled as “quick.” Not all the recipes were actually quick by our standards. However, this recipe really is quick. I was amazed at how quickly I was done with mixing the dough.
I was a bit nervous about this recipe. For one, it uses butter. Butter makes cookies more crispy. And they were crispy but not as much as I thought they would be. Also I was nervous using homemade bisquick. I hadn’t made a lot with it. It turned out perfect. They looked a lot like my favorite chocolate chip cookie recipe. They also tasted great.
This recipe comes from the San Mateo County, CA YMCA Collection of Recipes, 1975.
- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 2 cups bisquick
- 6 oz milk chocolate chips
- Preheat oven to 375.
- Cream together butter and brown sugar.
- Add egg, blend.
- Add bisquick, blend.
- Add chocolate chips, gently blend.
- Using a scoop make balls of dough.
- Bake for 10-12 minutes or until lightly golden brown on top.
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