|Serving Size 3 tbsp. mix (amount for two|
|Servings Per Container 18|
|Amount Per Serving|
|Calories 120||Calories from Fat 25|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Total Carbohydrate 22g||7%|
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, May Contain Enzymes, Ascorbic Acid), Sugar, Brown Sugar, Semisweet Chocolate Chunks (Chocolate Liquor, Sugar, Dextrose, Cocoa Butter, Nonfat Milk, Soy Lecithin [Emulsifier], Natural Flavors), Bittersweet Chocolate Chunks (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Natural Flavor), Milk Chocolate Chunks (Sugar, Cocoa Butter, Chocolate Liquor, Whole Milk Powder, Soy Lecithin [Emulsifier], Natural Flavor), Canola or Soybean Oil, Sodium Bicarbonate, Salt, Natural and Artificial Flavors, Caramel Color.
You Will Need: 1 egg; 1/2 cup (1 stick) butter or margarine*, softened (room temperature). Tip! Chill dough for extra flavor. 1. Heat oven to 350F. (If using an insulated cookie sheet, set oven to 375F.) If necessary, soften cold butter in microwave on High power for 10-15 seconds. 2. Stir together egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough according to desired cookie size and place 2 inches apart onto ungreased cookie sheet. 3. Bake as directed below or until light golden brown around edges. Cool 5 minutes and remove from pan. Store cooled cookies in airtight container. Yield, Dough Quantity, Bake Time: 36, 2-inch cookies, 2 teaspoons, 8-10 minutes. 24, 2-1/2inch cookies, 1 rounded tablespoon, 11-13 minutes. 12, 3-inch cookies, 2 rounded tablespoons, 13-15 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour. *Real butter works best. If using margarine, use one that contains more than 65% oil.