Directions: Pamela's Chocolate Chunk Cookies. 1 Bag Pamela's Chocolate Chunk Cookies Mix. 8 Tbsp Butter (1 Stick). 1 Egg, Large. Yield: 18 To 20 Cookies. Allergen Option: Use Equivalent Butter Substitute For Butter. Use Equivalent Prepared Egg Replacer For Egg. Using Heavy Duty Stand Mixer: Preheat Oven To 350°. Soften Butter In Mixing Bowl. Add Dry Mix And Once Large Egg. Mix Together For 1 Full Minute Or Until Dough Is Fully Incorporated. Add 1 To 2 Tsp Water If Dough Appears Dry Or Crumbly. Place Heaping Tbsp Scoops Of Dough On Greased Or Parchment Covered Cookie Sheet, And Lightly Flatten. Cookies Will Spread When Baking. Bake For 12 To 16 Minutes. For Crispier Cookies, Increase Bake Time. Remove Cookies With Spatula From Baking Sheet While Still Warm. Cookie With Have A Darker Color Due To Cocoa Powder In The Mix. Hand Mixing: Preheat Oven To 350°. Reduce Fat To 7 Tbsp Butter. Melt And Let Cool. Combine With Pamela's Mix And Once Large Egg And Mix Until Completely Incorporated. Dough Will Appear Dark, Oily, And Slightly Crumbly. Press Together Heaping Tbsp Dollops And Place On Greased Or Parchment Covered Cookie Sheet. Lightly Flatten And Bake For 16 To 18 Minutes. Helpful Hint: Ice Cream Scoops Work Well For Scooping Dough For Equal Sized Cookies.
Width, IN: 3.755
Ecommerce Description: Pamela's® Chocolate Chunk Cookie Mix. There Are No Artificial Additives And No Hydrogenated Oils Or Trans Fats. Free From Gluten, Wheat And Gmo's. Pamela's Products Have Been Formulated And Produced To Be Wheat Free And Gluten Free.
Vitamins And Minerals: *as Prepared As Directed W/egg & Butter Adds Per Serving: 50 Calories, 5g Fat, 3g Sat Fat, 35mg Cholesterol, 0mg Sodium, And 1g Carbs.
