about this item
Prep Time: 7 Minutes. Bake Time: 10 Minutes.
You Will Need: 1 stick (1/2 cup) butter, margarine or spread (If using spread, use one that has more than 65% vegetable oil.), softened (not melted); 1 egg. To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds.
1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until soft dough forms.
2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop by rounded tablespoonfuls.).
3. Bake as directed or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Regular Cookie Size: Bake Time: 8-10 minutes shiny pan; 8-10 minutes dark or nonstick pan. Large Cookie Size: Bake Time: 9-11 minutes shiny pan; 10-12 minutes dark or nonstick pan. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cookie mix.
Betty's Tips: To prepare with vegetable oil, make dough using 1/3 cup oil, 2 tablespoons water and 1 egg. Chocolate Chip Cookies with Nuts: Stir 1/3 cup coarsely chopped nuts into cookie dough.
California Proposition 65 WARNING for exposure to Bisphenol A (BPA) from canned and bottled foods and beverages:
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: www.P65Warnings.ca.gov/BPA.