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Betty Crocker Gluten Free Chocolate Chip Cookie - 19oz
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You will need: 1 stick (1/2 cup) butter, softened (to soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds) (not melted) + 1 teaspoon gluten-free vanilla + 1 egg.
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 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. Regular Cookie Size: Bake 8-10 minutes. Large Cookie Size: Bake 11-13 minutes.
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. Allow cookie sheet to cool between batches.
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.