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Hy-Vee Cookie Mix, Chocolate Chip
Hy-Vee Cookie Mix, Chocolate Chip
17.5 oz
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About
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, Soy Lecithin, Artificial Flavor), Brown Sugar, Sugar, Vegetable Shortening ([contains One Or More Of The Following: Canola And/or Palm Oil] With Tbhq [preservative]). Contains 2% Or Less Of Each Of The Following: Salt, Artificial Flavor, Leavening (baking Soda).
Directions
Bake: You Will Need: 1: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10 to 15 minutes), softened (not melted); 1 Egg. Basic Recipe: 1: 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. 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. Store cooled cookies in airtight container. Bake Time: Shiny Metal: Regular Size Cookie: 8 to 10 minutes; Large Size Cookie: 9 to 11 minutes. Dark or Nonstick: Regular Size Cookie: 8 to 10 minutes; Large Size Cookie: 10 to 12 minutes. Allow cookie sheet to cool between batches. High Altitude (above 3,500 feet): Stir 1 tablespoon all-purpose flour into dry cookie mix. Tip: To Prepare with vegetable oil, make dough 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.
Add butter & egg.
Warnings
Contains: wheat, soy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 2.5g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 80mg3%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 1g
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, Soy Lecithin, Artificial Flavor), Brown Sugar, Sugar, Vegetable Shortening ([contains One Or More Of The Following: Canola And/or Palm Oil] With Tbhq [preservative]). Contains 2% Or Less Of Each Of The Following: Salt, Artificial Flavor, Leavening (baking Soda).
Directions
Bake: You Will Need: 1: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil. To soften butter directly from refrigerator, microwave unwrapped stick on high 10 to 15 minutes), softened (not melted); 1 Egg. Basic Recipe: 1: 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. 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. Store cooled cookies in airtight container. Bake Time: Shiny Metal: Regular Size Cookie: 8 to 10 minutes; Large Size Cookie: 9 to 11 minutes. Dark or Nonstick: Regular Size Cookie: 8 to 10 minutes; Large Size Cookie: 10 to 12 minutes. Allow cookie sheet to cool between batches. High Altitude (above 3,500 feet): Stir 1 tablespoon all-purpose flour into dry cookie mix. Tip: To Prepare with vegetable oil, make dough 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.
Add butter & egg.
Warnings
Contains: wheat, soy
Common questions
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Instacart pickup cost:
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