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
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