Have two cookies sheets lined with parchment paper and set aside. Preheat oven to 365 degrees. In a large mixing bowl, add softened salted butter and smoosh it around. Add in the light brown sugar. Mix until combined. Time to add in the lightly beaten egg. Mix until combined. It may look a little strange, like the butter is in little clumps. This is normal. Now, slowly stir in the star of the show, Bisquick, mix after each time you add more. Mix gently when all is incorporated.  Take a rubber spatula and dig down to the bottom of the batter and make sure all the Bisquick is mixed well into the rest of the batter. Add the chips and gently mix to combine in the batter.  Drop dough on the cookie sheet either using a tablespoon that’s rounded or a cookie scoop. This is the one I used for the recipe today. It’s a 1 1/2 tablespoon stainless steel cookie scoop. You can lightly press down onto each cookie or leave as is. Don’t press hard to make a flat cookie though. Bake about 10 to 12 minutes or until lightly golden brown. Remove cookie sheets and let the cookies sit on the cookie sheet for about 5 minutes. Then, place each cookie on a cooling rack and let cool down. You can eat them slightly warm or let cool completely.  Enjoy!