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Betty Crocker Cookie Mix Peanut Butter Value Size - 21 Oz
No artificial flavors. 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. 20% more than our regular cookie mix. No colors. No preservatives. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. For great baking ideas visit: BettyCrocker.com/cookies. Carbohydrate Choices: 1-1/2.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories120 | ||
| % Daily Value* | ||
| Total Fat of 3.5g daily value 4 percentincludes Saturated Fat of 1g daily value5percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 150mg daily value6percent, | ||
| Total Carbohydrate of 21g daily value 8 percentincludes Dietary Fiber of 1g daily value2percent, includes Total Sugars of 13g includes 12g of Added Sugars and daily value of 25percent | ||
| Protein 2g | ||
| Iron 1mg Daily Value 6% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat, peanuts; May contain egg, milk and soy ingredients.,Do not eat raw cookie dough.
You Will Need: 2 tablespoons vegetable oil + 3 tablespoons water + 1 egg. Time to bake! 1. 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 dough into 42 balls, about 1 inch each (or drop dough by rounded teaspoonfuls. (For 2 1/2 dozen larger cookies, shape dough into 30 balls, about 1 1/2 inches each (or drop dough by level tablespoonfuls)). Place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. 3. Bake as directed below or until edges are light golden brown. Let cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size: Regular; 8-10 minutes bake time. Cookie Size: Regular (8-10 minutes bake time). Large (9-11 minutes). Allow cookies sheet to cool between batches. Makes: 3-1/2 dozen 2 inch cookies. High Altitude (3500-6500 ft): Bake regular cookies 7-9 min, large cookies 8-10 min.
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