You will need: 3 Tablespoons Vegetable Oil; 1 Tablespoon Water; 1 Egg. 1. Heat oven as directed below. 2. Stir Cookie Mix, oil, water and egg in a medium bowl until dough forms. Roll dough into balls. Place 2-1/2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork. 3. 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; 350 degrees F for nonstick pan; Drop dough by rounded tablespoon; Bake Time: 8 to 10 minutes. Number of Cookies: 12 large; Oven Temperature: 350 degrees F for aluminum pan; 325 degrees F for nonstick pan; Drop dough by About 2 1/2 tablespoon; Bake Time: 12 to 14 minutes. High altitude (3500-6500 ft): no change. Do not eat raw cookie dough.
Tear.
Contains wheat, peanut and milk ingredients.
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