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Makes about 3 dozen cookies
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Product Instructions
You Will Need: 1 egg. 1 stick (1/2 cup) butter, margerine or spread, (If using spread, use on that has more than 65% oil) softened (not melted). To soften butter directly from refrigerator, microwave unwrapped stick on hight 10-15 seconds. Preparation Instructions: 1. Stir: Heat oven to 375 degrees F (or 350 degrees F for dark nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms. 2. Drop: Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls). 3. Bake: Bake for 10 to 12 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store cooled cookies in airtight container. Regular Size Cookie: 8-10 min shiny pan; 8-10 min dark or nonstick pan. Large Size Cookie: 9-11 min shiny pan; 10-12 min dark or nonstick pan. High Altitude Directions (Above 3500 FT): Stir 1 tbsp all-purpose flour into dry cookie mix. Allow cookie sheet to cool between batches.
Do not consume/eat raw dough.
Serving Instructions
Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 2 Tbsp water and 1 egg. Chocolate Chip Cookies with Nuts: Stir 1/3 cup coarsely chopped nuts into cookie dough.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
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Tree Nuts
Shared Facility
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Contains: wheat, soy. Manufactured in a facility which also processes milk, peanuts, walnuts, eggs.
