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Food Lion Cookie Mix, Chocolate Chip
Food Lion Cookie Mix, Chocolate Chip
17.5 oz
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About
Details
Makes about 3 dozen cookies. Just add butter & egg!
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Iron. Thiamine Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Emulsifier [soy Lecithin], Artificial Flavor), Sugar, Brown Sugar, Partially Hydrogenated Vegetable Shortening (contains Soybean Oil), Contains 2% Or Less Of: Artificial Flavor, Salt, Leavening (baking Soda).
Directions
Bake: Conventional Oven: 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 sheet). Stir cookie mix softened butter and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls). Bake as directed below or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store cooled cookies in airtight container. Bake time (in minutes) shiny pan dark or nonstick pan. Large shiny 9-11. Large dark or nonstick 10-12. Allow cookie sheet to cool between batches. Tip: 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. Please do not consume/eat raw cookie dough. Store in a cool, dry place. High altitude (above 3500 ft.): Stir 1 tbsp all-purpose flour into dry cookie mix.
Store in a cool, dry place.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, egg, walnuts, peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2.5g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 70mg3%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 1g
Details
Makes about 3 dozen cookies. Just add butter & egg!
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Iron. Thiamine Mononitrate, Riboflavin, Folic Acid), Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Emulsifier [soy Lecithin], Artificial Flavor), Sugar, Brown Sugar, Partially Hydrogenated Vegetable Shortening (contains Soybean Oil), Contains 2% Or Less Of: Artificial Flavor, Salt, Leavening (baking Soda).
Directions
Bake: Conventional Oven: 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 sheet). Stir cookie mix softened butter and egg in medium bowl until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls). Bake as directed below or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store cooled cookies in airtight container. Bake time (in minutes) shiny pan dark or nonstick pan. Large shiny 9-11. Large dark or nonstick 10-12. Allow cookie sheet to cool between batches. Tip: 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. Please do not consume/eat raw cookie dough. Store in a cool, dry place. High altitude (above 3500 ft.): Stir 1 tbsp all-purpose flour into dry cookie mix.
Store in a cool, dry place.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, egg, walnuts, peanuts.
Common questions
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