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.
Contains wheat, peanut; may contain egg, milk and soy ingredients.Do not eat raw cookie dough.
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.
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. No colors. No artificial flavors. For great baking ideas visit: bettycrocker.com/cookies.
You Will Need: 3 tablespoons vegetable oil; 1 teaspoon water; 1 egg. Time to Bake! (1) Heat: Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir Cookie Mix, oil, water and egg in a medium bowl until soft dough forms. (2) Shape: Shape dough into 36 balls about 1 inch each (or drop dough by rounded teaspoonfuls) (For 2 dozen large cookies, shape dough into 24 balls, about 1-1/2 inches each (or drop dough by tablespoonfuls)). Place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork. (3) Bake: 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. Cookie Size: Regular; Bake Time: 8 - 10 minutes. Cookie Size: Large; Bake Time: 9 - 11 minutes. Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies. High Altitude (3500 - 6500 ft): No change.
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