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Betty Crocker Maple Bacon Limited Edition Cookie Mix
Betty Crocker Maple Bacon Limited Edition Cookie Mix

Betty Crocker Maple Bacon Limited Edition Cookie Mix

17.5 oz
Betty Crocker Maple Bacon Limited Edition Cookie Mix

Betty Crocker Maple Bacon Limited Edition Cookie Mix

17.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Life is filled with sweet moments! Fall baking fun begins with Betty Crocker!â„¢


Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Bacon Flavored Bits (Corn Syrup, Enriched Flour Bleached [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Cereal, Salt, Partially Hydrogenated Cottonseed and/or Soybean Oil, Natural and Artificial Flavor, Colored with [Other Color, Yellow 6, Red 40], Leavening (Sodium Aluminum Phosphate, Baking Soda), Maltodextrin, Salt, Artificial Flavor, Color Added, Molasses.


Directions

You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 1 egg. To soften butter, let stand at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened. 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake as directed or until edges are light golden brown. For regular size cookies, bake 7-9 minutes. For large cookies, bake 8-10 minutes. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): Stir 1 Tbsp. all-purpose flour into dry cookie mix. Betty's Tips: Allow cookie sheet to cool between batches. To prepare with vegetable oil, use 2 tablespoons water, 1/3 cup vegetable oil, and 1 egg. *Spread should have at least 65% vegetable oil.


Warnings

Do not eat raw cookie dough.

Nutrition

Nutrition Facts

Serving Size 28 g
Servings Per Container 18
  • Amount Per Serving
  • Calories 110
    • Total Fat 2.5g4%daily value
    • Total FatSaturated Fat 0.5g3%daily value
    • Total FatTrans Fat 1g
    • Cholesterol 0mg0%daily value
    • Sodium 95mg4%daily value
    • Total Carbohydrate 21g7%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 11g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Life is filled with sweet moments! Fall baking fun begins with Betty Crocker!â„¢


Ingredients

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Bacon Flavored Bits (Corn Syrup, Enriched Flour Bleached [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Cereal, Salt, Partially Hydrogenated Cottonseed and/or Soybean Oil, Natural and Artificial Flavor, Colored with [Other Color, Yellow 6, Red 40], Leavening (Sodium Aluminum Phosphate, Baking Soda), Maltodextrin, Salt, Artificial Flavor, Color Added, Molasses.


Directions

You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 1 egg. To soften butter, let stand at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened. 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake as directed or until edges are light golden brown. For regular size cookies, bake 7-9 minutes. For large cookies, bake 8-10 minutes. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): Stir 1 Tbsp. all-purpose flour into dry cookie mix. Betty's Tips: Allow cookie sheet to cool between batches. To prepare with vegetable oil, use 2 tablespoons water, 1/3 cup vegetable oil, and 1 egg. *Spread should have at least 65% vegetable oil.


Warnings

Do not eat raw cookie dough.


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