Betty Crocker Chocolate Chip Cookie Mix, 17.5 oz
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Directions
You will need: 1 Stick (1/2 Cup) Butter Margarine or Spread,* Softened (Not Melted) 1 Egg TO PREPARE WITH VEGETABLE OIL Make dough using 1/3 cup oil, 2 tablespoons water and 1 egg. *Spread should have at least 65% vegetable oil. To soften butter… Let butter soften at room temperature for 45-60 minutes. OR Microwave for 10-15 seconds until softened. 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 2 dozen larger cookies, drop dough by 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 / REGULAR / LARGE BAKE TIME / 8-10 minutes / 9-11 minutes Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry cookie mix.
Nutrition Facts
Serving Size: 3.0 tbsp mix
Servings per Container: 18
| Title | Mix |
| Serving Size Full Txt | 3 tbsp mix (28g)makes 2 cookies |
| Energy | 110 |
| Total Fat | 3 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 105 mg |
| Potassium | 30 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | <1 g |
| Sugars | 14 g |
| Protein | 1 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Iron | 2 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Natural Flavor.UPC
00016000306509