My momma always said (while trying to make me eat my spinach YUK!) -- "when you're a grown up you can eat whatever you want..."
I have taken that to heart in a big way. I eat chocolate chip cookies for breakfast. Whenever I can get them. :) It's a serious pain that I live in one of the hottest parts of the country and have to fret about using the oven to bake. But it does spur me to look for good substitute recipes that won't turn my whole house into an oven.
This recipe for microwave chocolate chip cookies originated here. I modified it a little, firstly because I had no bisquick and secondly because I had no microwave-safe cookie sheet.
First, about Bisquick -- I actually had no idea what was in Bisquick, so I Google'd it and found two substitute recipes as well as a wealth of info.
Wikipedia says: According to General Mills, Bisquick was born when one of their sales executives met a train dining car chef in 1930 who mixed lard and the dry ingredients for biscuits ahead of time. The recipe was adapted, using hydrogenated oil, thus eliminating the need for refrigeration (Sesame oil was originally used as a preservative, identified on the box as "Ingredient S" over the years), and officially introduced on grocers' shelves in 1931.
Anyway, Wikipedia also offers this as a substitute for one cup of Bisquick:
- one cup of flour
- 1½ teaspoons of baking powder
- ½ teaspoon of salt
- 1 tablespoon of oil or melted butter
- 10 C. Flour
- 3/8 C. Baking Powder
- 1 tsp. Cream of Tartar
- 1 1/4 C. Powdered Milk
- 1 1/2 Tbsp. Salt
- 1/4 C. Sugar
- 1 lb. Crisco shortening
- Store in an airtight container. This will last approximately a month.
So, there ya go, if you have no Bisquick, you're not SoL. Now having said all that, here's the promised recipe:
Breakfast of Champions Microwave Chocolate Chip Bars
1/4 cup vegetable oil
1 cup dark brown sugar, packed
1 tsp. vanilla
1 3/4 cup Bisquick or substitute
3/4 cup chocolate chips 1/4 cup chopped nuts (if desired)
Mix oil, eggs, vanilla and brown sugar till creamy. Mix in Bisquick. Using a spoon fold in chocolate chips and nuts.
Pour mixture into a 6x9 inch greased, microwave-safe casserole dish.
Microwave on medium until cooked through (knife will pull out mostly clean.) Cooking times will vary depending on your microwave. I cooked mine for 10 minutes, stopping every 2-3 minutes to check.
Note: You can make these as regular flat cookies. The risk of overcooking and getting ugly brittle cookies is pretty high, so watch them carefully! I tried making cookies first, pouring a little of the batter into the bottom of the cooking dish. As you can see from the pic here, they were ok, nuked 3 minutes, but the thick bars were SOOOO much better.
Pick your poison - chewy or crunchy. It's hard to go wrong with chocolate chip recipes! :)