Chocolate Chip Pudding Cookies

Preheat oven to 375F.

Dump Bisquick and pudding mix into a large mixing bowl. Cut in shortening with a pastry blender (or a fork or 2 knives or whatever) until the mixture resembles coarse meal.

In a separate bowl, lightly beat egg, milk and vanilla together. Add milk mixture to pudding mixture. Use a silicone or rubber spatula to lightly combine.

Add chocolate chips and stir to completely combine. Mixture should be pretty yellow and stiff. If it’s too dry, add additional milk 1/2 a teaspoon at a time until evenly moist.

Using a scoop, portion dough onto cookie sheets. (I like to use a silpat or parchment underneath them.) Cookies bake for 10-12 minutes. They won’t spread much, they’ll just puff up. Don’t allow them to brown.

For a chocolate chocolate chip variation, use chocolate instant pudding mix and add 2 Tablespoons of chocolate syrup instead of vanilla extract.