Directions:

Prepare the cookie mix according to the package, stirring ingredients together until a dough forms. If desired, mix 2 tablespoons of sprinkles or mini chocolate chips or other candies into the cookie dough at this point.

Line a baking tray with wax or parchment paper. Scoop a small bit of the cookie dough (less than a tablespoon) and roll it into a ball between your palms. The ball should be no bigger than one inch across. Repeat until all dough is rolled into balls. Refrigerate the tray of dough balls for at least an hour (up to overnight).

To prepare your frying batter, mix 1/2 cup Bisquick with 1/4 cup milk. Gradually add up to 1/4 cup more milk, stirring, until the batter is a nice dipping consistency - runny, but not too thin. If you run out of batter while frying the dough balls, prepare a second mixture.

Line a baking tray with wax or parchment paper and place a wire baking rack on the tray. Set aside. Pour about 1 quart of vegetable oil into a saucepan so the oil is two inches deep. Insert a candy or deep-fry thermometer into the oil and heat the oil until it reaches between 325-350ºF. Keep the oil at this temperature while frying.

Dip a dough ball into the batter and coat completely. Hold the ball on a fork so the excess batter drips off, then gently lower the ball into the hot oil. Work with only 3 dough balls at a time. Let the dough balls bubble and fry for 3 to 4 minutes, until the ball is a deep golden brown.

The longer the balls remain in the oil, the more the dough will cook, so don't remove the balls too early. Remove the balls with a slotted spoon and place on the wire rack. Repeat with the remaining dough balls.

Sprinkle the fried cookie balls with powdered sugar, if you like. Best served warm.