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|18 servings per container|
|Serving Size: 3 tbsp mix (28 g)|
|mix||2 cookies prepared|
|Calories from Fat||30||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||3.5 g (5%)||6 g (9%)|
|Saturated Fat||1 g (4%)||6%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||10 mg (4%)|
|Sodium||150 mg (6%)||6%|
|Total Carbohydrate||20 g (7%)||7%|
|Dietary Fiber||<1 g (3%)||3%|
|Potassium||20 mg (1%)||25 mg (1%)|
Naturally flavored. Box Tops for Education. Homemade cookies in 20 minutes! Per 3 Tbsp Mix as Packaged: 120 calories; 1 g sat fat (4% DV); 150 mg sodium (6% DV); 12 g sugars. See nutrition fact for as prepared information. For great baking ideas visit: Bettycrocker.com/cookies. 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 am-5:30 pm CT. www.Bettycrocker.com. General Mills, Box 200, Minneapolis, MN 55440. Carbohydrate Choices: 1.
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (Peanuts, Dextrose, Hydrogenated Canola and Cottonseed Oil), Salt), Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Baking Soda, Salt, Natural Flavor, Corn Starch, Color Added.
Contains wheat, peanut; may contain egg, milk and soy ingredients.
Do not eat raw cookie dough. You Will Need: 3 tablespoons vegetable oil; 2 teaspoons water; 1 egg. 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, oil, water and egg until soft dough forms. 2. Drop: Drop dough into 36 balls, about 1 inch each (or drop dough by rounded teaspoonfuls). Place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. 3. Bake: Bake as directed below or until edges are light golden brown. Let cool 2 minutes before removing from cookie sheet. Cookie Size: regular; bake time 8-10 minutes. Cookie Size: large; bake time 9-11 minutes. 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. For 2 dozen larger cookies, shape dough into 24 balls, about 1-1/2 inches each (or drop dough by level tablespoonfuls). Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Bake regular cookies 7-9 min, large cookies8-10 min.
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