17.5 oz bag
18 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate Chunks (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Sugar, Brown Sugar, Palm Oil, Cocoa Processed With Alkali, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt.
Do not eat raw cookie dough. May contain egg and milk ingredients.Contains wheat, soy.
Stop & Shop 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 Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
You will need: 1 Stick (1/2 Cup) Butter, Margarine or Spread,* Softened (Not Melted) 1 Tablespoon Water 1 Egg TO PREPARE WITH VEGETABLE OIL Make dough using 1/3 cup oil, 2 tablespoons water and 1 egg. *Spread should have at least 65% vegetable oil. To soften butter…Let butter soften at room temperature for 45-60 minutes. OR Microwave for 10-15 seconds until softened. Time to bake! 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, water and egg in a medium bowl until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake as directed below or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. COOKIE SIZE: REGULAR | LARGE BAKE TIME: 8-10 minutes | 11-13 minutes Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies High Altitude (3500-6500 ft): For regular cookies no change. Bake large cookies 10-13 min.
General Mills, Inc.