1. Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
2. Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
3. Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Tips from Betty Crocker Kitchen: Cookie scoops make quick work of dropping cookie dough and help ensure a better end result. This is because they help keep cookie size uniform, so they all bake in the same amount of time! For best results, bake one sheet of cookies at a time on the middle oven rack.
- 8 g Total Fat
- 1 g Protein
- 22 g Total Carbohydrate
- 15 g Sugars
- 20 mg Cholesterol
- 140 mg Sodium
- 30 mg Potassium
Shop Ingredients
Nutritional Information
- 8 g Total Fat
- 1 g Protein
- 22 g Total Carbohydrate
- 15 g Sugars
- 20 mg Cholesterol
- 140 mg Sodium
- 30 mg Potassium
Directions
1. Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
2. Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
3. Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Tips from Betty Crocker Kitchen: Cookie scoops make quick work of dropping cookie dough and help ensure a better end result. This is because they help keep cookie size uniform, so they all bake in the same amount of time! For best results, bake one sheet of cookies at a time on the middle oven rack.