Jan's Chocolate & Peanut Butter Chip Cookies (with minor adjustments)
I sure do love those cookies, sugar.... originally by Jan Smith, a recipe I got off of one of the Oak Ridge Boys' Christmas CDs, "Christmas Cookies" and made a few minor adjustments to... fans and non-fans give them phenomenal reviews...scrumptious any time of year!
I sure do love those cookies, sugar.... originally by Jan Smith, a recipe I got off of one of the Oak Ridge Boys' Christmas CDs, "Christmas Cookies" and made a few minor adjustments to... fans and non-fans give them phenomenal reviews...scrumptious any time of year!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (36g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Blend w/electric mixer until creamy.
- Add:
- 3 1/2 cups original Bisquick
- 1/2 cup water
- Mix with spoon, then add:
- 1 full bag of semi sweet chocolate chips
- 1 full bag of Reeses Peanut Butter Chips
- 1/2 cup chopped walnuts
- 1/2 cup halved pecans
- Mix by spoon--with strength and patience--until blended.
- Preheat oven to 375 degrees.
- Scoop 1 tblsp of dough onto ungreased cookie sheet.
- Repeat until sheet is covered with unbaked cookies.
- Bake for 12-15 minutes. Warning: May burn easily.
- Bon Appetit!
Why does the water go in after the flour mixture instead of before? Blending the softened butter, eggs, and brown sugar with an electric mixer first creates a stable emulsion, trapping air to build a proper foundation. Adding the Bisquick and water afterward requires switching to a manual spoon. This sequence prevents overworking the gluten in the pre-mixed biscuit leavener, which stops the cookies from turning tough or bread-like. Real butter matters here because water content and milk solids dictate the spread and browning rate in the oven. Do not substitute margarine or oil, or the structural integrity fails completely during baking. Folding in three cups of combined chips and a full cup of nuts demands physical effort because the dough is exceptionally heavy. Portioning exact tablespoon mounds ensures even heat penetration across the sheet. Set the oven to 375 degrees Fahrenheit and watch the timer closely at the twelve-minute mark. These baked goods burn rapidly due to the high sugar content from the brown sugar and dual chip varieties. Pull the trays out the moment the edges turn golden while the centers still look slightly soft. Stored in an airtight container at room temperature, the batch actually improves by the second day as moisture redistributes evenly throughout the dense crumb.
