You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened** (not melted). 1. Heat: Heat oven as directed below. 2. Stir: Stir cookie mix, softened butter and egg in a medium bowl until dough forms. Drop dough 2-1/2 inches apart on ungreased cookie sheet. 3. Bake: Bake as directed below or until edges are golden brown. Cool 2 minutes before removing from cookie sheet. Number of Cookies: 22-24 regular; Oven Temperature: 375 degrees F for aluminum pan; Drop Dough by: Rounded tablespoon; Bake Time: 12 to 14 minutes. Number of Cookies: 12 large; Oven Temperature: 350 degrees F for aluminum pan; Drop Dough by: About 3 tablespoons; Bake Time: 17 to 19 minutes. * Spread should have at least 60% vegetable oil. ** To soften butter directly from refrigerator, microwave on high 10-15 seconds. Betty's Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 2 tablespoons water and 1 egg. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cookie mix.
Tear.
Contains wheat, soy and milk ingredients.,Do not eat raw cookie dough.
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