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Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cream Cheese Flavored Confectionary Chips (Sugar, Palm Kernel and Palm Oil, Nonfat Dry Milk, Dry Whole Milk, Whey Powder, Natural Flavor, Soy Lecithin, Vanilla), Graham Crumbs (Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Soybean and/or Palm Oil, High Fructose Corn Syrup, Molasses, Honey, Salt, Baking Soda), Strawberry Flavored Chips (Sugar, Palm Kernel and/or Palm Oil, Maltodextrin, Nonfat Dry Milk, Natural Flavor, Soy Lecithin, Soybean Oil, Red 40 Lake), Molasses, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Artificial Flavor.
Directions
You Will Need:1 Stick (1/2 Cup) Butter, Margarine or Spread*, Softened (Not Melted) + 2 Teaspoons Water + 1 Egg1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Empty pouch of Cookie Mix into medium bowl. Remove Graham packet; set aside. Stir Cookie Mix, softened butter, water and egg until dough forms.2. Pour Graham into a small bowl. Drop dough by rounded teaspoonfuls (one at a time) into Graham, rolling until coated, (for 11/2 dozen larger cookies, drop dough by tablespoonfuls.) Place dough 2 inches apart on ungreased cookie sheet.3. Bake as directed below or until edges are set. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.For regular cookies, bake 8–10 min. For large cookies, bake 9–11 min.Makes: 21/2 dozen 2 inch cookies.High Altitude (3500-6500 ft.): Stir 1 Tbsp. all-purpose flour into dry cookie mix.*Spread should have at least 65% vegetable oil.
Warnings
Do not eat raw cookie dough.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 1.5g2%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 95mg4%
- Total Carbohydrate 20g7%
- Dietary Fiber 0g0%
- Sugars 12g
- Protein 0g
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cream Cheese Flavored Confectionary Chips (Sugar, Palm Kernel and Palm Oil, Nonfat Dry Milk, Dry Whole Milk, Whey Powder, Natural Flavor, Soy Lecithin, Vanilla), Graham Crumbs (Enriched Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Soybean and/or Palm Oil, High Fructose Corn Syrup, Molasses, Honey, Salt, Baking Soda), Strawberry Flavored Chips (Sugar, Palm Kernel and/or Palm Oil, Maltodextrin, Nonfat Dry Milk, Natural Flavor, Soy Lecithin, Soybean Oil, Red 40 Lake), Molasses, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Artificial Flavor.
Directions
You Will Need:1 Stick (1/2 Cup) Butter, Margarine or Spread*, Softened (Not Melted) + 2 Teaspoons Water + 1 Egg1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Empty pouch of Cookie Mix into medium bowl. Remove Graham packet; set aside. Stir Cookie Mix, softened butter, water and egg until dough forms.2. Pour Graham into a small bowl. Drop dough by rounded teaspoonfuls (one at a time) into Graham, rolling until coated, (for 11/2 dozen larger cookies, drop dough by tablespoonfuls.) Place dough 2 inches apart on ungreased cookie sheet.3. Bake as directed below or until edges are set. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container.For regular cookies, bake 8–10 min. For large cookies, bake 9–11 min.Makes: 21/2 dozen 2 inch cookies.High Altitude (3500-6500 ft.): Stir 1 Tbsp. all-purpose flour into dry cookie mix.*Spread should have at least 65% vegetable oil.
Warnings
Do not eat raw cookie dough.
Common questions
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