Do not eat raw cookie dough. You Will Need: 3 tablespoons vegetable oil; 2 teaspoons water; 1 egg. Time to bake! 1. Stir: Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). In a medium bowl, stir cookie mix, oil, water and egg until soft dough forms. 2. Drop: Drop dough into 36 balls, about 1 inch each (or drop dough by rounded teaspoonfuls). Place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. 3. Bake: Bake as directed below or until edges are light golden brown. Let cool 2 minutes before removing from cookie sheet. Cookie Size: regular; bake time 8-10 minutes. Cookie Size: large; bake time 9-11 minutes. Place cookies on a wire rack to cool completely. Allow cookie sheet to cool between batches. store in airtight container. Makes 3 dozen 2 inch cookies. For 2 dozen larger cookies, shape dough into 24 balls, about 1-1/2 inches each (or drop dough by level tablespoonfuls). Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Bake regular cookies 7-9 min, large cookies8-10 min.
Contains wheat, peanut; may contain egg, milk and soy ingredients.
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