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: Sugar, flour, non-hydrogenated palm and canola oil margarine, chocolate chunks (sugar, chocolate liquor, cocoa butter, soy lecithin, artificial flavour), liquid whole eggs, cocoa, fancy molasses, sodium bicarbonate, natural and artificial flavour. CONTAINS: EGG, MILK, SOY, WHEAT, SULPHITES. MAY CONTAIN: PEANUTS, TREE NUTS, OATS, TARTRAZINE. Made on equipment that also processes peanuts/tree nuts.
Weight: 1.22 kg
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