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|18 servings per container|
|Serving Size: 3 tbsp mix (28 g)|
|mix||2 cookies prepared|
|Calories from Fat||20||70|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2.5 g (4%)||8 g (12%)|
|Saturated Fat||.5 g (3%)||4 g (20%)|
|Trans Fat||1 g|
|Cholesterol||0 mg (0%)||25 mg (9%)|
|Sodium||70 mg (3%)||105 mg (4%)|
|Total Carbohydrate||22 g (7%)||7%|
|Dietary Fiber||0 g (0%)||0%|
|Protein||1 g||2 g|
|Potassium||15 mg (0%)||20 mg (1%)|
Box Tops for Education. Homemade cookies in 20 minutes! Per 3 Tbsp Mix as Packaged: 110 calories; 0.5 g sat fat (3% DV); 70 mg sodium (3% 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: 1-1/2.
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Corn Starch, Artificial Flavor.
Contains wheat; may contain egg, milk and soy ingredients.
Do not eat raw cookie dough. Baking Drop Cookies: 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. 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 large cookies, drop by tablespoonfuls. 3. Bake: Bake 7 to 9 minutes (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): Stir in 1 tbsp all-purpose flour into dry cookie mix. Baking Cutout Cookies: You Will Need: 1 tablespoon Gold Medal All-Purpose Flour; 1/3 cup margarine or spread (spread should have at least 65% vegetable oil)softened (not melted); 1 egg. 1. Stir: Heat your oven to 375 degrees F (or 350 degrees F for dark nonstick cookie sheet). In a medium bowl stir flour into the dry cookie mix. Add softened butter and egg, stir until soft dough forms. 2. Roll: Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on an ungreased cookie sheet. 3. Bake: Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies. High Altitude: (3500-6500 ft): Stir 2 tbsps all-purpose four into dry mix. Let butter soften at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened.
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