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Details
Get a head start on delicious homemade chocolate chip cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Color Added.
Directions
You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 2 teaspoons water; 1 egg. Soften Butter for Perfect Cookies: Let butter soften at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened. Time to Bake! 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl, stir Cookie Mix, softened butter, water and egg 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 below or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Place cookies on a wire rack to cool completely. Allow cookie sheet to cool between batches. Store in airtight container. Bake Time: For regular cookies, bake 8-10 minutes. For large cookies, bake 9-11 minutes. To prepare with vegetable oil, make using 1/3 cup oil, 2 tablespoons water and 1 egg. High Altitude (3500-6500 ft.): Stir 1 Tbsp. all-purpose flour into dry cookie mix. *Spread should have at least 65% vegetable oil.
Warnings
Do not eat raw cookie dough.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 3g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 105mg4%
- Total Carbohydrate 22g7%
- Dietary Fiber 0g0%
- Sugars 14g
- Protein 1g
Details
Get a head start on delicious homemade chocolate chip cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Color Added.
Directions
You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened (not melted); 2 teaspoons water; 1 egg. Soften Butter for Perfect Cookies: Let butter soften at room temperature for 45-60 minutes, or microwave for 10-15 seconds until softened. Time to Bake! 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl, stir Cookie Mix, softened butter, water and egg 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 below or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Place cookies on a wire rack to cool completely. Allow cookie sheet to cool between batches. Store in airtight container. Bake Time: For regular cookies, bake 8-10 minutes. For large cookies, bake 9-11 minutes. To prepare with vegetable oil, make using 1/3 cup oil, 2 tablespoons water and 1 egg. High Altitude (3500-6500 ft.): Stir 1 Tbsp. all-purpose flour into dry cookie mix. *Spread should have at least 65% vegetable oil.
Warnings
Do not eat raw cookie dough.
Common questions
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