Rolled Oats, Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Enzymes), Butterscotch Chips (Sugar, Palm Kernel and Palm Oil, Whey Powder, Nonfat Dry Milk Solids, Dextrose, Soy Lecithin, Yellow Lake 6, Yellow Lake 5, Blue Lake 2, Salt, Artificial Flavor), Brown Sugar, Corn Syrup Solids, Soybean Oil. Less than 2% of Molasses Powder, Spices, Natural and Artificial Flavors, Salt, Baking Soda, Caramel Color.
1. Heat oven to 350degF. If necessary, soften cold butter in microwave on high power for 10–15 seconds.2. Stir 1 egg, 1 stick (1/2 cup) butter or margarine*, softened (not melted) and cookie mix until dough forms, hand kneading if necessary.Scoop dough and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan.3. Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container.For 18–20 cookies, use 1 rounded Tbsp dough and bake for 10–12 minutes.For 12 cookies, use 2 rounded Tbsp dough and bake for 12–14 minutes.For cookie bars, use an 8x8-inch pan and bake for 24–26 minutes.*Real butter works best. If using margarine, use one that contains more than 65% oil.High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour.
Always refer to the actual package for the most accurate information