Betty Crocker Snickerdoodle Cookie Baking Mix 17.9 oz

Sugar, Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Palm Oil, Cream of Tartar, Cinnamon, Baking Soda, Salt, Canola Oil, Nonfat Milk

Instructions: You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, melted 1 tablespoon water 1 egg To Prepare with Vegetable Oil Make dough using 1/3 cup oil, 1 tablespoon water and 1 egg. 1. Heat Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Empty pouch of Cookie Mix into medium bowl. Remove Cinnamon Sugar packet; set aside. Stir Cookie Mix, melted butter, water and egg until soft dough forms. 2. Pour Pour Cinnamon Sugar packet into a small bowl. Drop dough by rounded teaspoonfuls (one at a time) into Cinnamon Sugar, rolling until coated. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) Place dough 2 inches apart on ungreased cookie sheet. 3. Bake Bake as directed below or until edges are set. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. For regular cookies, bake 8-10 minutes. For large cookies, bake 9-11 minutes. Allow cookie sheet to cool between batches. Makes: 3 dozen 2 inch cookies. High Altitude (3500-6500 ft): Stir 3 Tbsp. all-purpose flour into dry cookie mix. Bake regular cookies 7-9 min., large cookies 9-11 min. *If using spread, use one that has more than 65% vegetable oil.
Safe Handling Instructions: DO NOT EAT RAW COOKIE DOUGH