Betty Crocker Gluten Free Chocolate Chip Cookie Mix

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Betty Crocker Gluten Free Chocolate Chip Cookie MixRice Flour, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.Betty Crocker Gluten Free Chocolate Chip Cookie Mix. Earn cash for your school! No artificial colors or preservatives. Directions Cookie size = regular, bake time (in minutes) =8-10. Cookie size = large, bake time (in minutes)=11-13. Do not eat raw cookie dough. You will need:1 stick (1/2 cup) butter, softened* (mot melted). 1 teaspoon gluten free vanilla. 1 egg. *To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick cookie sheet). Stir softened butter, vanilla and egg in medium bowl. Stir in cookie mix until soft dough forms (dough will be crumbly). 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 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. High altitude (3500-6500 ft): heat oven to 325 degrees F for all cookie sheets. Bake regular cookies 10-12 min, large cookies 13-15 min. Warnings Contains soy ingredients.

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