Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Makes three dozen cookies
No artificial colors or flavors
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
You Will Need: 1 egg; 1 stick (1/2 cup) butter, margarine or spread(†), softened (not melted). Preparation Instructions: 1. Stir: Preheat oven to 375 degrees F (350 degrees F for dark or 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 ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls). 3. Bake: Bake as directed below or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store cooled cookies in airtight container. Bake Time: Regular Cookie: 8-10 (min.) shiny pan; 8-10 (min.) dark/nonstick pan. Bake Time: Large Cookie: 9-11 (min.) shiny pan; 10-12 (min.) dark/nonstick pan. Allow cookie sheet to cool between batches. (†)If using spread, use one that has more than 65% oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds.
Do not consume/eat raw cookie dough.
High Altitude Directions (Above 3500 ft): Stir 1 Tbsp all-purpose flour into dry cookie mix.
Do not consume/eat raw cookie 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.
