Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Bisquick is a shelf stable mix of flour, fat, baking powder and salt. (BTW you can easily make your own, just won't be shelf stable.) By doubling the amount, the cookie should be drier and cakier - maybe a traditional baking powder biscuit - and make about double the quantity. The other should be moister and chewier - maybe more of a cream biscuit. Either will be tasty. Now take this all with a grain of salt as I've never tried to make anything but pancakes with Bisquick and that was longer ago than I can remember.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
That’s my problem. Kitchenaid states that my "Pro Line" mixer can whip up FOURTEEN dozen cookies! O_o Really?!
I don’t need that kinda info. LOL ‘cause I’ll eat ‘em all.
Mosca, Mosca, Mosca, oh what are we to do? As you so adaptly stated, such a dilemma. Me thinks you have way to much time on yer hands. Oh, now that I think of it, most of us have way to much time on our hands. 🕶
Make it with onec cup, divide in half and add 1/2 cup more Bisquick to one of the halves. That way you can try both without doubling the recipe, unless, of course, ya want to double the recipe...
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I did the one using two cups of Bisquick because, hey: more cookies. They are very good, moist and chewy and a little bit cakey. I’d make them this way and always be happy.
Have you tried Alton Brown’s PB cookies? I’ve made two batches and they are awesome. Here’s the kicker - they are flourless. If I like them, and that’s saying something, plus they are easy to make (no mixer required).
1 cup creamy PB (Jiff)
1/2 cup brown sugar
1/2 cup white granulated sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/4 teaspoon kosher salt
Mix peanut butter, brown sugar, and white sugar until smooth. Add remaining ingredients and mix until everything is incorporated.
Portion dough onto parchment paper using cookie scoop (you’ll have about 16 cookies) and use a fork to make the traditional PB cookie crosshatch. Bake at 350 for 10 minutes and cool.
Last edited by ColonialDawg; May 5, 2020, 08:20 PM.
Have you tried Alton Brown’s PB cookies? I’ve made two batches and they are awesome. Here’s the kicker - they are flourless. If I like them, and that’s saying something, plus they are easy to make (no mixer required).
1 cup creamy PB (Jiff)
1/2 cup brown sugar
1/2 cup white granulated sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/4 teaspoon baking soda
Mix peanut butter, brown sugar, and white sugar until smooth. Add remaining ingredients and mix until everything is incorporated.
Portion dough onto parchment paper using cookie scoop (you’ll have about 16 cookies) and use a fork to make the traditional PB cookie crosshatch. Bake at 350 for 10 minutes and cool.
ColonialDawg - your fingers oops-ed. The last 1/4 teaspoon s/b salt not more soda. Wouldn't cause a problem - little bit airier and bland but not inedible. It takes a lot to make any homemade cookie inedible. I'm somewhat surprised, pleasantly so, by number of bakers on a bbq site.
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