Scoop & Bake
Baking Instructions: Thaw overnight in refrigerator. Preheat oven to 325°F-350°F. Scoop dough with a spoon and place onto cookie tray 1 ½ inches apart. Bake for 9 - 11 minutes or until edges are slightly brown. Remove from oven and let cool. The cookie dough will keep in the refrigerator for up to 2 weeks and is good in the freezer for up to 6 months. RE-FREEZE UNUSED PORTIONS
Ingredients: Enriched wheat flour, sugar, non-hydrogenated palm and canola oil margarine, semi-sweet chocolate, liquid whole eggs, fancy molasses, sodium bicarbonate, artificial flavour. CONTAINS: WHEAT, SOY, MILK, EGG, TREE NUTS, SULPHITES. MAY CONTAIN: PEANUTS, OATS, TARTRAZINE. Made on equipment that also processes peanuts/tree nuts.
Weight: 1.36 kg
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Scoop & Bake Baking Instructions: Thaw overnight in refrigerator. Preheat oven to 325°F-350°F. Scoop dough with a spoon and place onto cookie tray 1 ½ inches apart. Bake for 9...
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