14 oz pkg
15 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, White Confectionery Chips (Sugar, Hydrogenated Palm Kernel And Palm Oil, Nonfat Milk, Milk, Soy Lecithin, Vanilla Extract), Sugar, Macadamia Nuts, Corn Syrup, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Cottonseed Oil. Freshness Preserved By BHT.
Do not eat raw cookie dough. May contain egg and pecan ingredients.
MARTIN'S 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 MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
You will need: 1/3 Cup Butter Margarine or Spread,* Softened (Not Melted) 1 Egg TO PREPARE WITH VEGETABLE OIL Make dough using 1/4 cup oil, 1 tablespoon water and 1 egg. *Spread should have at least 65% vegetable oil. To soften butter…Let butter soften at room temperature for 45-60 minutes. OR Microwave for 10-15 seconds or until softened. Time to bake! 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in medium bowl, until soft dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. For 1 1/2 dozen larger cookies, drop dough by tablespoonfuls. 3. Bake as directed below or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container COOKIE SIZE: REGULAR | LARGE BAKE TIME: 9-11 minutes | 10-12 minutes Allow cookie sheet to cool between batches. Makes: 2 1/2 dozen 2 inch cookies High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry cookie mix. Bake regular cookies 8-10 min and large cookies 9-11 min.