Buy it Again
Bc Cookie Mix Sugar 40 Bonus - Each
Cookie Mix, Sugar, Value Size
Per 3 Tbsp Mix as Packaged: 100 calories; 1 g sat fat (4% DV); 75 mg sodium (3% DV); 12 g total sugars. See nutrition facts for as prepared information. 40% More than our regular cookie mix. Ingredients derived from a bioengineered source. Learn more at ask.generalmills.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy, I guarantee it. 1-800-446-1898. www.bettycrocker.com. www.bettycrocker.com. bettycrocker.com/cookies. how2recycle.info. ask.generalmills.com. For great baking ideas visit: bettycrocker.com/cookies. Carbohydrate Choices: 1-1/2.
|Serving size||3 tbsp mix|
|Servings Per Container||27|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1.5g||2%||7%|
|Saturated Fat 1g||4%||15%|
|Trans Fat 0g|
|Total Carbohydrate 21g||8%||8%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt.
Warning Contains: Contains wheat; May contain egg, milk and soy ingredients.
Directions You will Need: For Drop Cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted) + 2 eggs. For Cutout Cookies: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 65% vegetable oil), softened (not melted) + 1 tablespoon water + 1 egg. To soften butter, let stand at room temperature for 45 - 60 minutes, or microwave for 10 - 15 seconds until softened. Time to bake! Drop Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie Mix, softened butter and eggs in a large bowl until dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For larger cookies, drop dough by tablespoonfuls. 3. Bake 7 to 9 (for larger cookies, 8 to 10 minutes) or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. Cutout Cookies: 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water and egg in a large bowl until soft dough forms. 2. Roll dough on floured surface until 1/4 inch thick. Cut with 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. 3. Bake 5 to 7 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. Allow cookie sheet to cool between batches. Makes: 4-1/2 dozen 2 inch cookies. Do not eat raw cookie dough.
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