Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Butterfat, Soy Lecithin, Vanillin), Walnut Pieces, Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Corn Starch, Artificial Color, Artificial Flavor, Egg, Soy Flour, Nonfat Milk, Freshness Preserved by BHT.
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. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir softened butter and egg in medium bowl. Stir in cookie mix until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls). 3. Bake as directed below or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size, Bake Time: regular, 8-10 minutes; large, 11-13 minutes. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Stir 1 tbsp water with the butter and egg. For oil recipe (see Betty's tip), use 1/4 cup oil, 2 tbsp water and 1 egg. Betty's Tip: To prepare with vegetable oil, make dough using 1/4 cup oil, 1 tablespoon water and 1 egg.
Serving size (in container): 3 tbsp (18)
Other Dietary Considerations:
Allergy Note: This product contains wheat, walnut, soy, egg and milk ingredients.