These cookies were ok, but not great. Not bad for a cookie that uses so little sugar, though.

I subbed in white sugar for the full amount (1 cup) and added chopped up candy orange slices. I did not flatten the cookies and I liked them better that way. Were very soft and delicate and held up to storage well. I also spray my pans for easily removing cookies and I let it bake almost 15 minutes but this is probably because of the antiquity of my oven. This is a good basic starter spot for many variations and will go into my book for future use. Thank you for submitting it Marym.

Worst cookie I have ever tried. Threw out to birds.

Wow, what good karma! The birds love you!!

Maybe it is something you did or just not flavor you like. I tried recipe and came out good.

I tried this recipe except with cinnamon instead of the chocolate. Verdict is: they resulted in yummy little fluffy cakes after ten minutes or so at 375°F. Good little biscuits : )

Great recipe! I omitted the chocolate drizzle and added 1 tsp. of almond extract. I rolled the dough into little balls (with some Bisquick on my hands to keep it from being too sticky) then placed them on the cookie sheet. I sprinkled them all with white sugar and pressed them down flat with a glass. Mine yielded 1.5 dozen, but I made the cookies big!

These were easy and good. Not as sweet as a traditional sugar cookie and I left them puffed up so they looked more like a biscuit. Instead of the drizzled chocolate I topped them with a lemon glaze and it complemented the cookie well.

The cookie was OK, but not as "genuine" as I'd hoped. The texture was a bit too cake-like, giving it the essence of a "cookie make from cake mix" taste. Otherwise, simple and easy (though sticky) to make.

I just made these cookies and they turned out great, the thing I did different was that I omitted the chocolate and added cinnamon and pecans instead. Also I added a little bit more sugar to the recipe to make it sweeter :)

It was ok but I agree it needs a little more sugar

I subbed gluten free Bisquick. Had to add 1 cup of butter.

Just made these and they turned out pretty yummy. I had to make my own brown sugar (sugar and maple syrup -- didn't have any brown sugar or molasses on hand) so, the recipe might taste a little better when you make it. I drizzled the top with Nutella! So yummy and so easy. This was a great recipe for making cookies when you don't have any ingredients and the children want to make cookies!

Aloha from Hawaii!

These Depression era style cookies aren't bad when resources are limited. If the father is a biscuit and the mother is a cookie, the babies are these.

It's a good basic recipe. As other reviewers have said, it can use more sugar. I used 1 cup of white sugar and 1/2 cup of brown sugar. I omitted the chocolate and rolled them in colored sugar before baking. They turned out pretty good. It's not the kind of sugar cookie to use with cookie cutters. Worth a try. Very quick to put together.

I substituted the 1/2 brown sugar for another 1/2 sugar. Also I added 4 tsp. of butter. After this the cookies tasted, more like sweet biscuits, but still really good.

A few things that the recipe doesn't clarify that I found helpful.
Work the dough a bit to bring it together. A gentle hand isn't helpful here.
The recipe calls for 4 DOZEN cookies from 3 cups of flour. They should be very small. The bigger you make them the more like a biscuit they'll be.
When you turn them over flatten them aggressively. These ain't dainty little snowflake cookies. SMASH!
Working the dough, make small cookies, and SMASH! the heck out of them when you turn them. Thats how you force the bisquick into being flat and crispy instead of light and fluffy like it was designed to be. They make very cravable, snackable little cookies with only a few ingredients and little work.