Cookie Mix, Chocolate Chip

Product Details

Homemade cookies in 20 minutes! Per 3 Tbsp Mix as Packaged: 120 calories; 1.5 g sat fat (7% DV); 105 mg sodium (4% DV); 14 g sugars. See nutrition facts for as prepared information. Box Tops for Education. For great baking ideas visit: bettycrocker.com/cookies. Carbohydrate Choices: 1-1/2. Tested & approved in the Betty Crocker kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CT. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440.

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Color Added.

Warnings

Contains wheat, soy; may contain egg and milk ingredients.

Directions

You will need: 1 stick (1/2 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), softened (not melted); 1 egg. Soften butter for perfect cookies - let butter soften at room temperature for 45-60 minutes or microwave for 10-15 seconds until softened. Time to bake! 1. Stir: Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). In a medium bowl, stir cookie mix, softened butter and egg 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 tablespoonfuls. 3. Bake: Bake as directed below or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. To prepare with vegetable oil, make dough using 1/3 cup oil, 2 tablespoons water and 1 egg. Bake Time: Regular Cookies: 8-10 minutes shiny pan; 8-10 minutes dark or nonstick pan. Large Cookies: 9-11 minutes shiny pan; 10-12 minutes dark or nonstick pan. Place cookies on a wire rack to cool completely. Allow cookie sheet to cool between batches. Store in airtight container. Makes: 3 dozen 2 inch cookies. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cookie mix.