Betty Crocker Chocolate Chip Cookie Mix, 17.5 oz

Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor), Brown Sugar, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Color Added.

Do not eat raw cookie dough. Prep Time: 7 Minutes. Bake Time: 10 Minutes. You Will Need: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil.), softened (not melted); 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheets). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop by rounded tablespoonfuls).
Bake as directed or until edges are light golden brown. Cool 1 minute before removing from the cookie sheet. Cool completely; store in an airtight container.
Regular Cookie Size: Bake Time: 8-10 minutes shiny pan; 8-10 minutes dark or nonstick pan. Large Cookie Size: Bake Time: 9-11 minutes shiny pan; 10-12 minutes dark or nonstick pan.
Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cookie mix
Betty's Tips: 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

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