Betty Crocker White Chip Macadamia Nut Cookie Mix,

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Betty Crocker White Chip Macadamia Nut Cookie Mix, 14 OzEnriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Brown Sugar, White Confectionary Chips (Sugar, Hydrogenated Palm Kernel and Palm Oil, Nonfat Dry Milk, Milk, Soy Lecithin, Artificial Flavor), Sugar, Macadamia Nuts, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Cottonseed Oil. Freshness Preserved by BHT.Directions You Will Need: 1/3 Cup Butter, Margarine or Spread*, Softened (Not Melted) + 1 Egg To Soften Butter. Let butter soften at room temperature for 45-60 minutes. Or microwave for 10-15 seconds or until softened. Time to Bake! 1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in a medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 11/2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake as directed below or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. For regular size cookies, bake for 9-11 minutes. For large size cookies, bake for 10-12 minutes. High Altitude (3500-6500 ft): Stir 1 Tbsp. all-purpose flour into dry cookie mix. Bake regular cookies 8-10 minutes and large cookies 9-11 minutes. *Spread should have at least 65% vegetable oil. To Prepare with Vegetable Oil Make dough using 1/4 cup oil, 1 tablespoon water and 1 egg. Allow cookie sheet to cool between batches. Makes: 21/2 dozen 2 inch cookies. Warnings Contains wheat, macadamia, milk, soy; May contain egg and pecan ingredients. Do not eat raw cookie dough.

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