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.
Ingredient: Enriched flour, sugars (brown sugar, sugar, liquid invert sugar), vegetable oil margarine (palm, canola, modified palm and palm kernel), caramel bits (sugar, corn syrup, liquid sugar, skim milk, palm oil, butter, salt, mono and diglycerides, soy lecithin), liquid whole egg, milk chocolate (sugar, whole milk powder, cocoa butter, unsweetened chocolate, soy lecithin, salt, natural vanilla extract), natural and artificial flavour, sodium bicarbonate, sea salt. Contains: Wheat, soy, milk, egg. May contain: Peanuts, tree nuts, sulphites.
Weight: 1.36 kg
The #1 best seller, our exclusive garlic spread recipe. Cholesterol free, low in saturated fat. Ingredients: Canola oil, water, modified palm and palm kernel oils, salt, whey powder (milk), vegetable monoglycerides,...
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...
Complete our famous cinnamon rolls, below, with our traditional brown sugar butter glaze or a delicious frosting made with real cream cheese. Our Traditional Recipe: Make a paste of brown...
Why settle for one, get the best of both worlds. Get our delicious Garlic Spread and Cinnamon Spread and save in the process! Ingredients: Cinnamon Spread: Vegetable oil margarine (canola,...