Food Club Chocolate Chip Cookie Mix, 17.5 Ounce, $2.99
YOU WILL NEED: 1 EGG, 1 STICK (1/2 CUP) BUTTER, MARGARINE OR SPREAD,+ SOFTENED (NOT MELTED) +IF USING SPREAD, USE ONE THAT HAS MORE THAN 65% OIL TO SOFTEN BUTTER DIRECTLY FROM REFIGERATOR, MICROWAVE UNWRAPPED STICK ON HIGH 10-15 SECONDS, PREPARATION INSTRUCTIONS: 1 STIR: HEAT OVEN TO 375°F (OR 350°F FOR DARK 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 ON AN UNGREASED COOKIE SHEET. (FOR 2 DOZEN LARGER COOKIES, DROP DOUGH BY ROUNDED TABLESPOONFULS). 3 BAKE: BAKE FOR 10-12 MINUTES OR UNTIL EDGES ARE LIGHT GOLDEN BROWN. COOL 1 MINUTE BEFORE REMOVING FROM COOKIE SHEET. STORE COOLED COOKIES IN AIRTIGHT CONTAINER. REGULAR SIZE COOKIE: SHINY PAN: 8-10 MIN, DARK OR NONSTICK PAN: 8-10 MIN, LARGE SIZE COOKIE: SHINY PAN: 9-11 MIN, DARK OR NONSTICK PAN: 10-12 MIN, HIGH ALTITUDE DIRECTIONS (ABOVE 3500 FT): STIR 1 TBSP ALL-PURPOSE FLOUR INTO DRY COOKIE MIX. ALLOW COOKIE SHEET TO COOL BETWEEN BATCHES. XZTCCCS-01 BEST BY QUALITY GUARANTEED: 100% SATISFACTION OR DOUBLE YOUR MONEY BACK. DO NOT CONSUME / EAT RAW DOUGH. TOPCO TIP: TO PREPARE WITH VEGETABLE OIL, MAKE DOUGH USING 1/3 CUP OIL, 2 TBSP WATER AND 1 EGG. GML417 CHOCOLATE CHIP COOKIES WITH NUTS: STIR 1/3 CUP COARSELY CHOPPED NUTS INTO COOKIE DOUGH.
