Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, White Confectionary Chips (Sugar, Hydrogenated Palm Kernel and Palm Oil, Nonfat Dry Milk, Milk, Soy Lecithin, Artificial Flavor), Sugar, Macadamia Nuts, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Safflower Oil, Color Added.
You Will Need: 1/3 cup butter, margarine or spread (if using spread, use one that has more than 65% vegetable oil), softened (not melted); 1 egg. Prep Time: 7 minutes. Bake time: 11 minutes. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 1-1/2 dozen larger cookies, drop dough by rounded tablespoonfuls). 3. Bake as directed below or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Regular Cookie Size: 9-11 min bake time. Large Cookie Size: 10-12 min bake time. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cookie mix. Bake regular cookies 8-10 min and large cookies 9-11 min. Betty's Tip: To prepare with vegetable oil, make dough using 1 tablespoon water, 1/4 cup vegetable oil and 1 egg.
Serving size (in container): 3 tbsp mix (15)
Other Dietary Considerations:
Contains wheat, macadamia, milk, soy; may contain egg, cashews and pecans ingredients. Do not eat raw cookie dough.