Preparation & Usage

You will need: Stick (1/2 cup) butter, margarine or spread,* softened** (not melted) 1 tablespoon water 1 egg *Spread should have at least 60% vegetable oil. **To soften butter directly from refrigerator, microwave on high 10-15 seconds. 1. Heat oven as directed below. 2. Stir Cookie Mix, softened butter and egg in a medium bowl until dough forms. Drop dough 2 1/2 inches apart on ungreased cookie sheet. 3. Bake as directed below or until edges are golden brown. Cool 2 minutes before removing from cookie sheet. Number of cookies: 22-24 regular; Oven temperature: 375°F for aluminum pan, 350°F for nonstick pan; Drop dough by: Rounded tablespoon; Bake time: 11 to 13 minutes Number of cookies: 12 large; Oven temperature: 350°F for aluminum pan, 325°F for nonstick pan; Drop dough by: About 3 tablespoons; Bake time: 15 to 17 minutes Betty's tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 2 tablespoon water and 1 egg. High altitude (3500-6500 ft): No change.

Features

New look, same great taste!

Ready in 3 easy steps

Now Contains Milk Ingredients

Kosher - Dairy