Homemade cookies in 20 minutes. Makes 3 dozen 2-inch cookies. Carbohydrate choices: 1-1/2.
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Candy Coated Chocolate Pieces (Semisweet Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Milk Fat, Soy Lecithin, Artificial Flavor], Sugar, Colored with [Artificial Color, Red 40 Lake, Yellow 5 Lake, Yellow 6 Lake, Blue 2 Lake, Blue 1 Lake, Blue 1, Yellow 5, Yellow 6], Corn Syrup, Confectioner's Glaze [Carnauba Wax, Beeswax, Shellac], Gum Arabic, Corn Starch), Sugar, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Pyrophosphate), Salt, Natural Flavor.
You Will Need:1 Stick (1/2 Cup) Butter, Margarine or Spread*, Softened (Not Melted) + 1 EggTo Soften Butter...Let butter soften at room temperature for 45–60 minutes. Or microwave for 10–15 seconds or until softened. Time to Bake!1. Heat oven to 375degF (or 350degF 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. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.For regular size cookies, bake for 8–10 minutes. For large size cookies, bake for 9–11 minutes.High Altitude (3500–6500 ft): Stir 1 Tbsp. all-purpose flour into dry cookie mix.*Spread should have at least 65% vegetable oil.To Prepare with Vegetable OilMake dough using 1/4 cup oil, 1 tablespoon water and 1 egg.Allow cookie sheet to cool between batches.Makes: 3 dozen 2 inch cookies.
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