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Betty Crocker Cookie Mix, Sugar, Value Size
Betty Crocker Cookie Mix, Sugar, Value Size
Betty Crocker Cookie Mix, Sugar, Value Size
Betty Crocker Cookie Mix, Sugar, Value Size
Betty Crocker Cookie Mix, Sugar, Value Size
Betty Crocker Cookie Mix, Sugar, Value Size

Betty Crocker Cookie Mix, Sugar, Value Size

24.5 oz
Betty Crocker Cookie Mix, Sugar, Value Size

Betty Crocker Cookie Mix, Sugar, Value Size

24.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Per 3 Tbsp Mix as Packaged: 100 calories; 1 g sat fat (4% DV); 75 mg sodium (3% DV); 12 g total sugars. See nutrition facts for as prepared information. 40% More than our regular cookie mix. Ingredients derived from a bioengineered source. Learn more at ask.generalmills.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy, I guarantee it. 1-800-446-1898. www.bettycrocker.com. www.bettycrocker.com. bettycrocker.com/cookies. how2recycle.info. ask.generalmills.com. For great baking ideas visit: bettycrocker.com/cookies. Carbohydrate Choices: 1-1/2.


Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate), Salt.


Directions

You will Need: For Drop Cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted) + 2 eggs. For Cutout Cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted) + 1 tablespoon water + 1 egg. To soften butter, let stand at room temperature for 45 - 60 minutes, or microwave for 10 - 15 seconds until softened. Time to bake! Drop Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie Mix, softened butter and eggs in a large bowl until dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. Cutout Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water and egg in a large bowl until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. Allow cookie sheet to cool between batches. Makes: 4-1/2 dozen 2 inch cookies. Do not eat raw cookie dough.


Warnings

Contains wheat; May contain egg, milk and soy ingredients.

Nutrition

Nutrition Facts

Serving Size 26.00 g
Servings Per Container 27
  • Amount Per Serving
  • Calories 100
    • Total Fat 1.5g2%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 75mg3%daily value
    • Total Carbohydrate 21g7%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 12g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Per 3 Tbsp Mix as Packaged: 100 calories; 1 g sat fat (4% DV); 75 mg sodium (3% DV); 12 g total sugars. See nutrition facts for as prepared information. 40% More than our regular cookie mix. Ingredients derived from a bioengineered source. Learn more at ask.generalmills.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy, I guarantee it. 1-800-446-1898. www.bettycrocker.com. www.bettycrocker.com. bettycrocker.com/cookies. how2recycle.info. ask.generalmills.com. For great baking ideas visit: bettycrocker.com/cookies. Carbohydrate Choices: 1-1/2.


Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate), Salt.


Directions

You will Need: For Drop Cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted) + 2 eggs. For Cutout Cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted) + 1 tablespoon water + 1 egg. To soften butter, let stand at room temperature for 45 - 60 minutes, or microwave for 10 - 15 seconds until softened. Time to bake! Drop Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie Mix, softened butter and eggs in a large bowl until dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. Cutout Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water and egg in a large bowl until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. Allow cookie sheet to cool between batches. Makes: 4-1/2 dozen 2 inch cookies. Do not eat raw cookie dough.


Warnings

Contains wheat; May contain egg, milk and soy ingredients.


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