17.5 oz bag
18 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (Peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Palm Oil, Baking Soda, Salt, Nonfat Milk.
Contains wheat, peanut; may contain egg, milk and soy ingredients.Do not eat raw cookie dough.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Per 3 Tbsp Mix as Packaged: 120 calories; 1 g sat fat (5% DV); 150 mg sodium (6% DV); 13 g total sugars. See nutrition facts for as prepared information. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. New look, same great taste! Ready in 3 easy steps. No artificial flavors. Instagram: BettyCrocker.com/cookies. Follow us for great baking ideas! (at)bettycrocker. Box Tops for Education: No more clipping. Scan your receipt. See how at btfe.com.
You will need: 3 Tablespoons Vegetable Oil. 1 Tablespoon Water. 1 Egg. (1) Heat oven as directed below. (2) Stir Cookie Mix, oil, water and egg in a medium bowl until soft dough forms.Roll dough into balls. Place 2-1/2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork. (3) Bake as directed below or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Number of cookies: 22-24 regular, oven temperature: 375 degrees F for shiny metal pan, 350 degrees F for nonstick pan, drop dough by: rounded tablespoon, bake time: 8 to 10 minutes; Number of cookies: 12 large, oven temperature: 350 degrees F for shiny metal pan, 325 degrees F for nonstick pan, drop dough by: about 2-1/2 tablespoons, bake time: 12 to 14 minutes. High altitude (3500-6500 ft): No change. Tear here.
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