Betty Crocker Double Chocolate Chunk 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 Tablespoon Water 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. Time to bake! 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, water 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 set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. COOKIE SIZE: REGULAR | LARGE BAKE TIME: 8-10 minutes | 11-13 minutes Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies High Altitude (3500-6500 ft): For regular cookies no change. Bake large cookies 10-13 min.
Nutrition Facts
Serving Size: 28.0 g
Servings per Container: 18
| Title | Per 3 tbsp mix |
| Number Of Servings | 18 |
| Serving Sizes | |
| Serving Size Full Txt | 3 tbsp mix (28g) |
| Energy | 110 |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 115 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | <1 g |
| Sugars | 14 g |
| Added Sugars | 14 g |
| Iron | 1 mg |
| Protein | 1 g |
| Daily Percent Of Iron | 6 |
| Daily Percent Of Added Sugars | 27 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chunks (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Sugar, Brown Sugar, Palm Oil, Cocoa Processed with Alkali, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt.Warnings
Do not eat raw cookie dough.May contain egg and milk ingredients.
Distributor
UPC
00016000306707