Betty Crocker Walnut Chocolate Chip Cookie Mix, 17.5 oz Box
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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 1/4 cup oil, 1 tablespoon 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. Time to bake! 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: 28.0 g
Servings per Container: 18
| Title | Per 3 tbsp mix |
| Energy | 120 |
| Total Fat | 3.5 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 110 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | less than 1 g |
| Sugars | 12 g |
| Added Sugars | 12 g |
| Iron | 1 mg |
| Protein | 1 g |
| Daily Percent Of Iron | 6 |
| Daily Percent Of Added Sugars | 25 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Walnut Pieces, Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt. Freshness Preserved by BHT.Warnings
Do not eat raw cookie dough.May contain egg and milk ingredients.
Distributor
UPC
00016000139008