Betty Crocker Cookie Mix Oatmeal, 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 dough forms (dough will be stiff). 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: 10-12 minutes | 11-13 minutes Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies High Altitude (3500-6500 ft): No change.
Nutrition Facts
| Title | Per 3 tbsp mix |
| Number Of Servings | 18 |
| Serving Sizes |
3.0 Tablespoon 28.0 Gram |
| Serving Size Full Txt | 3 Tablespoon (28g) |
| Energy | 100 |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 105 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | <1 g |
| Sugars | 11 g |
| Added Sugars | 11 g |
| Iron | 0.9 mg |
| Protein | 1 g |
| Daily Percent Of Iron | 6 |
| Daily Percent Of Added Sugars | 22 |
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Rolled Oats, Brown Sugar, Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Cinnamon.Warnings
Do not eat raw cookie dough.UPC
00016000301405