Break 'n bake cookie dough

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Ahold Break 'N Bake Chocolate Chip Cookie DoughEnriched Bleached Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate [ Vitamin B1 ], Riboflavin [ Vitamin B2 ], Folic Acid), Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Milk Fat, Soy Lecithin, Vanillin [Artificial Flavor]), Vegetable Oil ([Palm, Soybean and/or Cottonseed Oils], Citric Acid [preservative]), Water, Eggs, contains 2% or less of each of the following: Skim Milk, Corn Syrup Solids, Molasses, Salt, Baking Soda, Natural and Artificial Flavors, Canola Oil, Soy Flour.Ahold Break 'n Bake Chocolate Chip Cookie Dough. 0g trans fat per serving. See nutrition facts for saturated fat content. Amount and % daily value per serving. See nutrition facts for saturated fat content. Calories 170. Fat 8g, 12%. Sodium 160mg, 7%. 24 cookies. Directions Keep refrigerated.Do not consume raw cookie dough.3 easy steps!1. Break.2. Bake.3. Enjoy!Use safe food handling procedures.Baking directions:Preheat oven to 350 degrees F. To open, use scissors to cut along top seam. Remove cookie dough from wrapper.Separate squares. Place pre-portioned dough about 2 inches apart onto ungreased cookie sheet. If dough becomes too soft during use, re-chill in freezer until it becomes firm but not frozen.Bake cookies 10 to 12 minutes or until edges are golden brown. Cool slightly (about 2 minutes) . Loosen with spatula.Keep refrigerated. Use by date shown on package. Place unused cookie dough in a sealed container. Cookie dough can be frozen for up to 2 months if placed in freezer before use by date.Frozen dough can go straight from freezer to preheated oven-an additional 2-3 minutes of bake time may be needed. Warnings Contains: wheat, milk, eggs, soy.Made on equipment that also makes products containing pecans, walnuts, peanuts and macadamia nuts.

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