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Hy-Vee Chocolate Chip Cookie Mix

  • 17.5 oz Pouch

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Instruction
  1. You will need: 1 stick (1/2 cup) butter, margarine or spread †, softened (not melted); 1 egg.†If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10 to 15 seconds.Basic Recipe1. Heat: Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms.2. Drop: Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. For 2 dizen larger cookies, drop dough by rounded tablespoonfuls.3. Bake: Bake as directed below or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store cooled cookies in an airtight container.Bake TimeShiny Metal: regular size cookie 8 to 10 minutes; large size cookie 9 to 11 minutes.Dark or Nonstick: regular size cookie 8 to 10 minutes; large size cookie 10 to 12 minutes.Allow cookie sheet to cool between batches.High Altitude (above 3,500 feet): Stir 1 tablespoon all-purpose flour into dry cookie mix.Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 2 tablespoons water and 1 egg.Chocolate chip cookies with nuts: Stir 1/3 cup coarsely chopped nuts into cookie dough.

UPC: 0075450053790

Enriched Bleached Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Emulsifier [Soy Lecithin], Artificial Flavor), Brown Sugar, Sugar, Vegetable Shortening (Contains One or More of the Following: Canola and/or Palm Oil), with Preservative (TBHQ), Contains 2% or Less of: Artificial Flavor, Salt, Leavening (Baking Soda). Contains: wheat, soy.Manufactured on shared equipment with products containing milk, egg, walnuts and peanuts.
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