White & Dark Chocolate Bisquick Cookies (w/coconut oil)

I told you I would be back with chocolate very soon!  I've posted about Bisquick cookies before (see Bisquick Triple Chip Cookies), and I decided to make them again with a couple of little changes. (And let's be honest, I was craving cookies and wanted them quick, fast and in a hurry).  One, I used coconut oil in the place of butter.  It's supposed to be healthier, and I love the slight hint of coconut it gives.  However, if you are not on Team Coconut, feel free to use butter.

I also used Hershey's Baking Melts instead of regular chips.  They are large discs of chocolate.  Large disks people. Get on it. They give you these big chunks of chocolate-y goodness.

You can add anything you want really.  Nuts? Go for it. Butterscotch? That's good too.  Peanut butter and chocolate chips...oh yes! How about cinnamon chips and walnuts...and maybe a little oatmeal.  Yep, I see many new flavor combos in my future.  Good thing they are healthy. Ya know, with the coconut oil and all.  *wink wink*  I'm calling these white and dark chocolate, but technically, they are white and semi-sweet chocolate cookies, but that made the title too long. One chip is light, the other is dark, so that's what I went with.  I hope you don't mind.  If you do, well, get a life sorry. oops, my personality is slipping out.

White & Dark Chocolate Bisquick Cookies

1/2 cup coconut oil*, softened (mine was partially melted)

1/2 cup brown sugar, packed

1/2 cup sugar substitute* (I used NuNaturals PreSweet Tagatose)
2 teaspoons vanilla
1 egg
2 3/4 cups Heart Healthy Bisquick baking mix
1/2 cup semi-sweet Hershey Baking Melts
1/2 cup white chocolate chips

*Can use butter in place of coconut oil and all brown sugar in place of sugar substitute

Heat oven to 375°F. In large bowl, mix coconut oil, sugars, vanilla and egg. Stir in Bisquick mix, and chips. Drop dough by rounded tablespoons onto ungreased cookie sheet, about 2 inches apart; flatten slightly.  Bake 8-10 minutes or until golden brown around edges. Remove from cookie sheet to cooling rack.

Notes - the large chunks of chocolate are a little hard to mix in with this stiff dough. I just used my hands and worked all those chips in. It's worth it! Coconut oil gives the cookies a slightly different texture than butter.  They are soft and chewy, with a slight crispness on the outside, but not quite as moist. They aren't dry, but just a little different. 

I am linking this recipe up at (Monday) The Tumbleweed Contessa, Holly's Stamping Addiction, The Dedicated House, Homemaker on a Dime,Delightfully Dowling, Skip to my Lou, Project Inspire, Making the World Cuter, Mrs. Happy Homemaker, I Should Be Mopping the Floor, This Gal Cooks, Watch Out, Martha!, My Favorite Finds (Tuesday) Snappee Turtle, Naptime Creations, Mandy's Recipe Box, Pocket Change Gourmet,  33 Shades of Green, Blessed with Grace, Zentmrs. & The Mr., Memories By the Mile, Hun...What's for Dinner?, Inside BruCrew Life (Wednesday) Fluster Buster, Semi Homemade Mom, Adorned from Above, Lady Behind the Curtain, Ginger Snap Crafts, Hungry Little Girl, Naptime is My Time, Bloom Designs, Cherished Handmade Treasures  (Thursday)Designed Decor, Taste and Tell,  Miz Helen's Country Cottage, The Mandatory Mooch,  The Busy Bee's, (Friday) Not Your Ordinary Recipes,  Simple Living and Eating, Just Us Four, Bacon Time with the Hungry Hungry Hypo, Diana Rambles, The Better Baker,Craftionary, Mummy Deals, One Artsy Mama, The Best Blog Recipes, One Creative Mommy, Michelle's Tasty Creations, Close to Home (Saturday) Sassy Little Lady,  Lemons for Lulu,  Or So She Says..., Six Sisters' Stuff, Sweet as Sugar Cookies (Sunday) Mommy's Sweet Confessions