I am…how would you say, a bit of a rule follower. I don't like driving off the map. I don't like sneaking into somewhere I don't have a ticket. And I don't like to deviate from baking recipes. I really don't. And you know what? That's usually why I am a pretty good baker. And that's why I find comfort in baking. I know that with this amount of flour, this amount of butter and this amount of sugar is going to create something amazing. It's not up to chance with baking. It's a science, not an art.
Alas, when it's a cold Wednesday night and you've promised to bring dessert, and you get home late, and you forget your wallet at home, you improvise. I had no flour. I had no butter. I didn't even have milk. So, I did everything against my moral (read: baking) fiber, and I did my own thing. And I was so so happy about it. Peanut butter. Chocolate. Sugar. Perfect.
Chocolate Chip Peanut Butter Cookies
1/2 cup peanut butter
1 cup packed brown sugar
1 tsp vanilla extract
2 cups Bisquick Mix
1 cup semisweet chocolate chips
Vegetable Oil (in case)
1. Heat oven to 350 degrees. In one large bowl, beat peanut butter and brown sugar with a mixer. It will not cream the same way butter does, but keep mixing until it's well combined. Add a drizzle of oil it it's stubborn.
2. Add in vanilla and eggs until well combined. Add Bisquick. Again, if necessary add a touch more oil. Fold in chocolate chips.
3. I used a 2 tbsp spoon to make perfectly rounded mounds. The dough at this point wasn't too sticky and was easy to work with. Bake 8-12 or until edges are golden and cooked through. Cool completely