Betty Crocker

Cookie Mix, Walnut Chocolate Chip

Nutritional Info

Nutrition Facts

18 servings per container
Serving Size: 3 tbsp

 2 cookies prepared
Calories120170
     Calories from Fat3080

Amount Per Serving and/or % Daily Value*

Total Fat3.5 g (5%)9 g (14%)
     Saturated Fat1 g (6%)4.5 g (22%)
     Trans Fat0 g0 g
Cholesterol0 mg (0%)25 mg (9%)
Sodium110 mg (5%)150 mg (6%)
Total Carbohydrate21 g (7%)21 g (7%)
     Dietary Fiber1 g (3%)1 g (3%)
     Sugars12 g12 g
Protein1 g2 g

Vitamin A0%4%
Iron2%2%
Potassium45 mg (1%)50 mg (1%)
Thiamin4%4%
Riboflavin2%2%
Niacin2%2%
Folic acid2%4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

17.5 oz.

for Personal Shopping

Cookie Mix, Walnut Chocolate Chip
Product Details

Homemade cookies in 20 minutes! Makes 3 dozen 2-inch cookies. Carbohydrate Choices: 1-1/2.

Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Butterfat, Soy Lecithin, Vanillin), Walnut Pieces, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Corn Starch, Artificial Color, Artificial Flavor, Egg, Soy Flour, Nonfat Milk, Freshness Preserved by BHT.

Warnings

Allergy Note: This product contains wheat, walnut, soy, egg and milk ingredients.

Directions

Prep Time: 7 minutes. Bake Time: 10 minutes. You will need: 1 stick (1/2 cup) butter, margarine or spread (if using spread, use one that has more than 65% vegetable oil), softened (not melted); 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir softened butter and egg in medium bowl. Stir in cookie mix until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls). 3. Bake as directed below or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size, Bake Time: regular, 8-10 minutes; large, 11-13 minutes. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Stir 1 tbsp water with the butter and egg. For oil recipe (see Betty's tip), use 1/4 cup oil, 2 tbsp water and 1 egg. Betty's Tip: To prepare with vegetable oil, make dough using 1/4 cup oil, 1 tablespoon water and 1 egg.

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